Apricot Raspberry Pie

Name: Apricot Raspberry Pie
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 680 grams firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges; 59 milliliters cornstarch; 1 large egg, lightly beaten; 8 servings Pastry dough; 198 grams 1/2 cups raspberries; 0 teaspoons salt; 296 milliliters sugar

Apricot Raspberry Pie might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 255 calories, 4g of protein, and 2g of fat each. A mixture of firm-ripe apricots, salt, raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 25 hours.

Instructions

Place a baking sheet in middle of oven and preheat oven to 450°F.

Equipment you will use

Baking Sheet

Oven

Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Whisk

Bowl

Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Rolling Pin

Roll out remaining piece of dough into an 11-inch round.

Ingredients you will need

Dough

Roll

Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.

Ingredients you will need

Raspberries

Apricot

Sugar

Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively.

Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar.

Ingredients you will need

Sugar

Egg

Cut 3 steam vents in top crust with a sharp small knife.

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Crust

Equipment you will use

Knife

Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

·Pie can be made 1 day ahead and kept at room temperature.