Ingredients

• 1  recipe Pastry for a Double-Crust Pie
• 1/2  cup sugar
• 3  Tbsp. cornstarch
• 1-1/2  tsp. pumpkin pie spice
• 1/4  tsp. salt
• 3  15-1/4-oz. cans apricot halves, drained and cut into quarters
• 1/2  cup dried cranberries, snipped
• 1  egg white
• 1  Tbsp. milk
• 1  Tbsp. sugar
• 1/4  tsp. pumpkin pie spice

Directions

1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for a Double-Crust Pie. Line a 9-inch pie plate with half of the pastry; trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry edge. Crimp edge.

2. In a large bowl, combine the 1/2 cup sugar, the cornstarch, the 1-1/2 teaspoons pumpkin pie spice, and the salt. Stir in apricots and cranberries. Spoon fruit mixture into pastry-lined pie plate.

3. Roll remaining dough into a circle about 12 inches in diameter. Cut slit in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pasty under bottom pastry. Crimp edge as desired. In a small bowl combine egg white and milk; brush crust with egg white mixture. To prevent overbrowning, cover edge of pie lightly with foil.

4. Bake for 35 minutes. Remove foil. Bake for 15 minutes more. Cool on a wire rack. Makes 8 servings.

Pastry for a Double Crust Pie: In a medium bowl, stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened (use 8 or 10 tablespoons cold water total). Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed.