Apricot Raspberry Pie
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.
Place a baking sheet in middle of oven and preheat oven to 450°F.
Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large 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.
Roll out remaining piece of dough into an 11-inch round.
Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
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.
Cut 3 steam vents in top crust with a sharp small 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.
·Pie can be made 1 day ahead and kept at room temperature.