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1
On a floured work surface, roll out the larger disk of dough to a 13-inch round.
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2
Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate.
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3
Lightly brush the bottom of the dough with some of the egg white.
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4
Roll out the smaller disk of pie dough to a 12-inch round.
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5
Fold the round in quarters, transfer it to a wax paperlined baking sheet and unfold.
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6
Freeze the pie shell and the 12-inch round of dough for 15 minutes.
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7
Preheat the oven to 400.
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8
In a bowl, toss the apples with the 1/2 cup of sugar and the apricots, zest, cinnamon and 1 tablespoon of flour.
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9
Scrape the apples into the pie shell and dot with the butter.
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10
Brush the edge with some of the egg white and top with the second round of dough.
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11
Press the edges together and, using scissors, trim the overhang to 1/2 inch.
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12
Fold the edge under itself and crimp decoratively.
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13
Brush the pie with the milk and sprinkle with sugar.
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14
Cut slashes in the top of the pie to vent steam.
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15
Bake the pie in the lower third of the oven for 1 hour, until the crust is deep golden and the filling is bubbling through the vents; tent with foil during the last 20 minutes of baking.
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16
Cool completely before serving.
