Apricot-Blackberry Pie Recipe

Name: Apricot-Blackberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unblanched almonds, toasted; 2-1/2 cups all-purpose flour; 1/4 cup plus 2 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup cold butter, cubed; 2 tablespoons cream cheese; 3/4 cup plus 2 tablespoons buttermilk; 3/4 cup sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 5 cups peeled and sliced fresh apricots; 1-1/2 cups fresh blackberries; 1 large egg; 1 tablespoon water; Coarse sugar

Servings: persons

1/2 cup unblanched almonds, toasted
2-1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 tablespoons cream cheese
3/4 cup plus 2 tablespoons buttermilk
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
5 cups peeled and sliced fresh apricots
1-1/2 cups fresh blackberries
1 large egg
1 tablespoon water
Coarse sugar

1
Place almonds in a food processor; pulse 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
In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy.
3
Preheat oven to 425u00b0. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge.
4
In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
5
Reduce oven setting to 375u00b0. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup unblanched almonds, toasted, 2-1/2 cups all-purpose flour, 1/4 cup plus 2 tablespoons sugar, 1/4 teaspoon salt, and more.

Yes, Apricot-Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Blackberry Pie

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