Apricot Blackberry Pie

1. 1

   Place and crimp the dough into a 9 inch pie plate and put in the freezer for about 15 minutes.

2. 2

   Preheat the oven to 400.

3. 3

   Take the clean, dry apricots and, without peeling them, tear them into halves with your hands. Remove the pits and stems and discard.

4. 4

   When the crust is cold, arrange the apricot halves in the crust and dot the blackberries about evenly and artistically. This makes a gorgeous picture if you're a documentarian.

5. 5

   Melt the butter completely in a small saucepan over medium heat. While on the heat, stir in the sugar. Add the flour and fresh nutmeg to taste. I love it so I add the larger amount.

6. 6

   Off the heat, stir the butter and sugar mixture to blend well. Spread or dot evenly all over the top of the fruit.

7. 7

   Pop the pie plate into the oven on the bottom rack. Cook for 10 minutes.

8. 8

   After 10 minutes, turn the oven down to 350. Bake for about 35 minutes until the top is golden and the fruit is bubbling. Note: in the years I've been making this, the timing varies wildly based on the oven. In one place, it took 50 minutes. My new oven pulled it off a bit before the 35 minute mark, so keep your eye on it! Also, I've never had this pie run over in the oven, which is refreshing in a fruit pie.

9. 9

   Cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.