Apricot Peach Dessert

Apricot Peach Dessert
3 cups dried apricots 
1 lb. canned peaches 
1 cup sugar, plus extra sugar, for sprinkling 
Dash ground cinnamon 
Dash ground nutmeg 
Pie dough for a large, double crust pie 
1 egg, beaten

Cut apricots into quarters. Cover with water and let soak overnight, refrigerated. Or place in saucepan, cover with water and simmer until tender. Chop peaches into bite-size pieces. 

Drain most of the water from apricots and place in a saucepan. Add peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed, for thickening. Line the bottom and sides of a 12" Dutch oven with pie dough. 

Roll out the top crust and cut into strips. Pour the hot filling into Dutch oven, over crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. 

Cover and bake over medium coals (17 coals on top; 8 on bottom). Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve.