Happy Father’s Day to all you dads out there! While The Dude isn’t technically a dad, I still want to honor him today for being such a great “parent” to all of our critters. He is always so patient and kind to our brood – so I think that qualifies for some sort of dad acknowledgement!
If you didn’t know this already, The Dude loves pie! So, this morning at 5:30 AM I headed out to the grocery store. Yep, our dogs always want their breakfast at that hour and they don’t care if it is a weekend or weekday. So, still bleery eyed and with absolutely no idea what I was going to make for dinner OR dessert I headed out to the 24 hour grocery store, leaving the man of the house snoozing peacefully.
By the time I arrived at the store I had decided on a grilled filet mignon with insalata caprese and crusty bread for dinner. Now, all I needed was a kick butt dessert. As I said above, The Dude loves pie. I walked in the produce section and there they were…. Luscious little globes of golden sweetness. Apricots! And right down the aisle from them? Raspberries! Okay, now we’re cookin’! Nothing like a fruit pie, am I right? So, join me as I make a yummy Apricot Raspberry pie. Make your favorite pie crust, or buy the premade, prerolled stuff. I won’t tell on you. But really, there is nothing to be afraid of with making pie crust. Just always remember to work with COLD ingredients and try to work fast so the dough doesn’t get overworked. I always use my trusty Cuisinart food processor. Okay, let’s make a pie just like grandma used to make!
Apricot Raspberry Pie
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
- 1 1/2 cups raspberries (7 ounces)
- 1 large egg, lightly beaten
- 2 TBSP turbinado sugar
Place a baking sheet in middle of oven and preheat oven to 450°F.
Whisk together cornstarch, salt, and 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, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with 2 tablespoons turbinado 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.