Apricot and Apple Pie

1 T flour

2 pie crusts

1 egg white, beaten

5 lg Granny Smith apples, cored and roughly chopped into bite size pieces

½ C sugar

¾ C B & R Farms Dried Apricots

1 T EACH orange zest & cinnamon

1 T cold unsalted butter, diced

2 C milk 

Line pie pan with one of the pie crust.  Lightly moisten the crust bottom with egg white.  Freeze pie shell & top crust 15 minutes. 

Preheat oven to 400F.  In large bowl, toss apples with sugar.  Mix in apricots, zest, cinnamon, & flour.  Pour into crust & brush edges of crust with egg white. Top with second pie crust, pressing edges together.  Trim off excess crust & crimp edges.  Brush top with milk and sprinkle with 1 T sugar (if desired).  Vent top of pie crust for steam escape.  Place on heated cookie sheet & bake 45 minutes. Tent pie with foil and bake additional 20 minutes, until golden brown.  Cool and serve with rich vanilla ice cream.