Roll out one disk to size of desired pie plate. Place pastry in pie plate and brush edge with egg brandy mixture. Refrigerate while rolling out the second. In a small saucepan, heat apricot preserves, sugar, and brandy until smooth. Stir in dried fruit.
Place apples in a large bowl and sprinkle with flour and nutmeg, toss.
Stir in apricot mixture and mix well. Spoon apple mixture into prepared pastry shell. Place second pastry on top, crimp, and decorate. Brush top pastry with egg wash and sprinkle with sugar. Bake at 425 F for 20 minutes, reduce heat to 400 F, and bake for another 30 minutes or until the juices bubble and the crust is golden brown.