2000s Recipes + Menus

Apricot Raspberry Pie

  • Active time:40 min
  • Start to finish: 2 1/4 hr
June 2002
A sugared buttery crust provides a touch of sweetness to balance the tang of juicy apricot and raspberry filling.
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • Pastry dough
  • 1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
  • 1 1/2 cups raspberries (7 oz)
  • 1 large egg, lightly beaten
  • Place a baking sheet in middle of oven and preheat oven to 450°F.
  • Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining piece of dough into an 11-inch round.
  • Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
  • Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
  • Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.
Cooks’ note: Pie can be made 1 day ahead and kept at room temperature.
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