Prepare the pie dough in advance so that it has time to refrigerate before use.
To make the apricot filling, add the apricots, white sugar, brown sugar, cornstarch, cinnamon, cardamom, and lemon juice into a large bowl. Mix until fully combined and the fruit is well coated. Set aside.
Preheat the oven to 400°F (200°C). Roll half of the pie dough out to fit your baking dish, leaving enough excess on the sides to crimp.
Add the apricot filling to the pie, arranging it as evenly as possible.
Roll out the second half of the pie dough and cut into strips to make the lattice (optional – alternatively, make a normal double-crust pie).
Arrange the lattice, trim the edges, and fold the sides of the crust over and crimp.
Brush the top of the pie with egg wash or milk and sprinkle with coarse sugar.
Bake the pie for about 60 minutes, or until the filling is bubbling and the top and edges of the crust are golden brown. Use a pie shield or aluminum foil around the edges if they’re browning too quickly.
Cool for at least four hours before slicing and serving. Leftovers will keep for 2-3 days and can be frozen in an airtight container.
Notes
* This is about six cups if you want to measure that way.** If you don't have cornstarch, use a quarter cup of plain flour instead.