• Roll 1/2 the pie dough and fit into a 9" deep dish pie plate. Roll the other 1/2 of the dough to a 10" circle. Sprinkle the circle with flour, fold in half then fold again. Wrap the folded dough in plastic and set into the dough lined pie plate. Set the pie plate into the refrigerator while you make the filling

Apricot Filling

• Combine 3 lbs fresh apricots with 6 oz granulated sugar, the finely grated zest and juice from 1 lemon and ⅛ teaspoon table saltet aside to macerate for at least 1 hour. Drain the apricots, you should have about ¾ cup of juice.
• Combine ¼ cup of the juice with ¾ oz corn starch. Heat the remaining juice on medium high until it begins to boil. Reduce the heat to low and whisk in the corn starch slurry. Return to a boil, whisking constantly. Remove from the heat and toss the juices with the apricot slices. Gently fold in 1 pint raspberries. Avoid breaking up the berries.
• Preheat the oven to 350 °F.
• Remove the pie plate from the refrigerator. Pour the apricots into the pie plate. Unfold the dough round for the top crust.
• Using a pizza cutter or sharp knife cut the circle into ½" - 1" wide strips. Brush the edges of the bottom crust with egg white. Lay half the strips over the filling then weave the other strips to form a lattice pattern. Trim the excess dough, leaving a 1" border for crimping. Using a fork or your fingers, crimp the crust.
• Brush the entire top of the pie with egg white and sprinkle with granulated sugar. Place the pie on a sheet tray and bake until golden brown and the fruit in the middle of the pie is tender - about 1¼ hours.
• Cool to room temp to set the filling before slicing.