Apricot Raspberry Pie

Apricot Raspberry Pie
Adapted from Comfort Me with Apples by Ruth Reichl

Serves 8
1 1/2 lbs fresh apricots
6 oz fresh raspberries
1 stick unsalted butter
3/4 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
1/3 cup slivered almonds (optional)
One 9" unbaked pie shell. You can use your favorite pie crust recipe or use a purchased pie crust.

Preheat oven to 400ºF with rack in lower third. Cut apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, almonds, and nutmeg, and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.

Put apricots and raspberries in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.

Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.
Cool pie to warm or room temperature on a rack.
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