Apricot Blackberry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup unblanched almonds, toasted
2-1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar
1/4 tsp salt
1/2 cup cold butter, cubed
2 tablespoons cream cheese
3/4 cup plus 2 tablespoons buttermilk
Filling:
3/4 cp 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
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Directions: |
Directions:Pulse almonds in a food processor 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. Whisk sugar, cornstarch and salt.
Add apricots and berries; toss to coat.
Let stand 10 minutes.
3. Preheat oven to 425 degrees.
On a lightly floured surface, roll one half of dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate.
Trim pastry to 1/2 inch beyond rim of plate.
Add filling.
Roll remaining dough to a 1/8 inch thick circle; cut into 1 inch wide strips.
Arrange over filling in a lattice pattern.
Trim and seal strips to edge of bottom pastry; flute edge.
4. Whisk egg with water.
Brush over lattice strips; sprinkle with sugar.
Bake 20 minutes.
5. Reduce oven to 375 degrees.
Bake until crust is golden brown and filling is bubbly, 45 to 50 minutes.
Cool on wire rack. |
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