Cut 1/2 cup (125ml) apricots into small slices and mix with raisins.
In a saucepan, mix 1 cup (250ml) of water and all the brown sugar. Add the apricots and raisins mixture from step 2. Bring to a boil then add the freshly ground mace (or nutmeg).
In a small bowl stir together cornstarch and 1/4 cup (65ml) of water. Pour into saucepan, stirring to mix well. Cook over medium heat for 1 minute then remove from heat and let cool 30 minutes.
9- Halve the remaining 1 cup (250ml) of apricots into large thin slices. Set aside.
Pour the contents of the saucepan into the pie shell. Arrange the slices of apricots in a ring around the edge of the pie. Form a second ring with sliced almonds. Using the last apricot slices to cover the center of the pie.
Bake 30 minutes.
In a small bowl beat the egg and the white sugar. Pour this mixture over the apricots on the surface of the pie. Return to oven for 15-20 minutes.