One 15 ounce package folded refrigerated unbaked pie crust (2 crusts)
1/2 cup sugar
3 tbsp cornstarch
1 and 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup dried cranberries, snipped
3 (15 and 1/4 ounce) cans apricot halves, drained and cut in quarters
1 egg white
1 tbsp milk
1 tbsp sugar
1/4 tsp pumpkin pie spice
Preheat oven to 375 degrees. Using one of the crusts, line a 9-inch pie plate according to package directions. Fold edges under. Set aside.
In a large bowl combine the 1/2 cup sugar, cornstarch, the 1 and 1/2 teaspoons pumpkin pie spice, and salt. Stir in cranberries and apricots. Spoon mixture into prepared crust.
Place remaining crust on a lightly floured surface. Cut with 2-inch-long leaf-shaped cutter or other desired cutter to make about 18 to 20 leaves. In a small bowl stir together egg white and milk. Brush mixture over leaves; reserve remaining egg white mixture. Combine the 1 tablespoon sugar and the 1/4 teaspoon pumpkin pie spice. Sprinkle half of the leaves with sugar mixture. Arrange 6 to 8 leaves, alternating brushed and sprinkled leaves, in a circle in center of the top of pie filling. Brush edge of crust with remaining egg white mixture. Evenly distribute the remaining leaves around edge of crust. Cover edge lightly with foil. Bake for 35 minutes. Remove the foil. Bake 15 minutes mote. Cool on wire rack.