Taste of Home
Apricot-Blackberry Pie
TOTAL TIME: Prep: 15 min. + chilling Bake: 65 min. + cooling
YIELD: 8 servings.
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
Ingredients
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1/2 cup unblanched almonds, toasted
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2-1/2 cups all-purpose flour
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1/4 cup plus 2 tablespoons sugar
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1/4 teaspoon salt
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1/2 cup cold butter, cubed
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2 tablespoons cream cheese
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3/4 cup plus 2 tablespoons buttermilk
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FILLING:
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3/4 cup sugar
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1 tablespoon cornstarch
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1/4 teaspoon salt
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5 cups peeled and sliced fresh apricots
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1-1/2 cups fresh blackberries
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EGG WASH:
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1 large egg
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1 tablespoon water
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Coarse sugar
Directions
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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; cover and refrigerate 1 hour or overnight.
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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.
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3.
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.
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4.
In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
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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.
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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