Mother's Dried Apricot Pie

For the piecrust:
1 1/2 C all-purpose flour
1/2 t salt
1/2 C lard or shortening, chilled and cut into small pieces

For the filling:
2 C B&R Farms Dried Apricots
1/2 C sugar

1 T flour
1 T lemon juice
1 T unsalted butter, chilled and diced
1 t freshly grated nutmeg
1/4 t allspice
1 egg white

1. For the piecrust: Sift flour and salt together into a large mixing bowl. Cut in lard using a pastry cutter or two knives. Be careful not to over mix-you want to leave some lumps-but work until you have what looks like a bowl of small white peas. Drizzle in 4 tblsp ice water. As the lumps of dough get wet, gently move them aside so that the water can reach remaining dry ingredients. Mix just until dough holds together. Form into a ball, wrap in waxed paper, and refrigerate.
2. Preheat oven to 450F. For the filling: Snip dried apricots into quarters with scissors, then place them in a saucepan, and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until apricots absorb most of the water, about 20 mins. Remove from heat and stir in the sugar, flour and lemon juice.
3. Press About 60 percent of the dough into a flat round, place between two sheets of waxed paper, then roll into a 12” round. Ease into an 8” pie pan and trim edges, allowing a 1/2” overhang. Add filling; dot with butter and sprinkle with nutmeg and allspice.
4. Flatten remaining dough, place between two sheets of waxed paper, and roll (making it as thin as possible without tearing) into a 9” round. Place it on top of filling, crimp edges, and cut 3 or 4 slits. Mix egg white with 1 tbsp. water in a small bowl, then brush on crust. Bake at 450° for 10 minutes, then reduce heat to 425° and continue baking for 30 minutes.

Serve warm or cool to room temperature. Best served with vanilla ice cream!