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
-
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.
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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.
-
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.
