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.