Apricot-Blackberry Pie

Name: Apricot-Blackberry Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8 servings.
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

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

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 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 crust; 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.