Dried Apricot Pie

Pie crust:
1 1/2 C all-purpose flour
1/2 t salt
1/2 C lard, chilled and cut into small pieces
Ice water

Sift flour & salt into a large bowl. Cut in lard using a pastry cutter. Work mixture until you have what looks like a bowl of small white peas. Drizzle in 4 T ice water. Mix just until dough holds together. Divide dough into 2 balls (one slightly larger than the other) & wrap each in waxed paper. Refrigerate.

Filling:
2 C B&R Farms Dried Blenheim Apricots
½ C C sugar
1 T flour
1 T lemon juice
1 t freshly grated nutmeg
1/2 t allspice
1 T unsalted butter, chilled and diced 
1 egg white

 Place apricots in pan & cover with cold water. Bring to a boil uncovered over med-high heat, then reduce to med-low heat & simmer until apricots absorb most of the water for (20 min.) Remove from heat. Stir in sugar, flour & lemon juice. 

Preheat oven to 450F. 

Press larger dough ball into a flat round on a lightly floured surface. Roll into a 12" round & ease into an 8" pie pan. Trim edges, allowing a 1/2" overhang.

 Stir spices into filling; pour into pie crust & dot with butter. 

Flatten remaining dough & roll as done above into a 9" round (making it as thin as possible without tearing). Place it on top of filling, crimp edges & cut 3-4 slits. Mix egg white with 1 T water in a small bowl & brush on crust. Bake for 10 min. at 450F, then reduce heat to 425F & continue baking additional 30 min. until crust is golden brown. Remove from oven and cool. Best served warm with vanilla ice cream!