Apricot-Blackberry Pie Recipe

Apricot-Blackberry Pie Recipe
Apricot-Blackberry Pie Recipe photo by Taste of Home
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Apricot-Blackberry Pie Recipe

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Blackberries became my favorite fruit after harvesting them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 65 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 65 min. + cooling

Ingredients

  • 1/2 cup unblanched almonds, toasted
  • 2-1/2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 tablespoons cream cheese
  • 3/4 cup plus 2 tablespoons buttermilk
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 5 cups peeled and sliced fresh apricots
  • 1-1/2 cups fresh blackberries
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar

Directions

Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy.
Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Apricot-Blackberry Pie in Taste of Home June/July 2016, p66

Nutritional Facts

1 piece: 506 calories, 19g fat (9g saturated fat), 59mg cholesterol, 316mg sodium, 77g carbohydrate (41g sugars, 5g fiber), 10g protein.

  • 1/2 cup unblanched almonds, toasted
  • 2-1/2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 tablespoons cream cheese
  • 3/4 cup plus 2 tablespoons buttermilk
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 5 cups peeled and sliced fresh apricots
  • 1-1/2 cups fresh blackberries
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar
  1. Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy.
  3. Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
  4. In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
  5. Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Apricot-Blackberry Pie in Taste of Home June/July 2016, p66

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