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Apricot-Blackberry Pie

Blackberries became my favorite fruit after I harvested them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland
  • Total Time
    Prep: 15 min. + chilling Bake: 65 min. + cooling
  • Makes
    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

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

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