2000s Recipes + Menus
Apricot Raspberry Pie
Serves8
- 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
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Place a baking sheet in middle of oven and preheat oven to 450°F.
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Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
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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.
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Roll out remaining piece of dough into an 11-inch round.
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Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
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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.
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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.
- Keywords
- katy massam,
- dessert,
- pie,
- pastry,
- fruit
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