Raspberry-Apricot Pie

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Happy Friday! Today I am sharing with you a delicious summer pie. Maybe I’ll make this a traditional thing because last summer, I shared this pie. My sister and I made this for the fourth of July. Fruit pies with a homemade crust is a new favorite Independence day treat (or let’s be honest, any day treat 😉 )

The tartness of the raspberry mixed with the sweetness of the apricots is a match made in heaven!

I found this recipe on Pinterest, and I adore it! I did, however use my own crust recipe.

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Here’s what you will need:

Crust

(double this recipe for latice crust)

1 1/4 cups all purpose flour

2 tsp sugar

1/2 tsp salt

1 stick butter plus a bit extra

about 2 tbsp cold water

Filling

– 1 1/2 pounds fresh apricots, firm but ripe

– 8 ounces raspberries

– 3/4 cup granulated sugar

– 3-4 tablespoons cornstarch

– zest and juice of 1/2 of a lemon

– 2-3 tsp vanilla extract (they called for vanilla bean, so go for that if you have it!)

– 1/4 teaspoon almond extract (optional, which I didn’t use)

– pinch salt

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Preheat Oven to 425 F

For the crust:

combine flour, sugar, and salt in a bowl. Add “cubed” butter and mix with a hand mixer. Add water and mix. The texture shouldnt be too moldable, should be packed into your hand like a snowball. Continue to add 1 tsp of water until this consistancy. Create a flatened out circle with dough (about 1 in thick) and place in plastic bags, or wrap in plastic wrapping. Let dough sit in fridge for an hour.

While the crust is in the fridge,

mix together the sugar, lemon zest, corn starch and vanilla and make sure it is evenly distributed. Take the apricots and use your hands to rip them apart, (they should come apart easily) and throw away the pits. Tear the halves into more halves for smaller bites of apricots. Stir gently with sugar combination. Add the raspberries, lemon juice, and almond extract (if you choose), stir gently. If it looks super watery, add the extra tbsp of corn starch to thicken it up!

Mine looked still really watery so we spooned a bit of the juice out and saved if for an ice cream topper later 🙂

Once an hour is passed for the crust, roll out dough on floured surface (about 12 inches, or however big the pie plate is) and place in pie plate, mold into plate. Take a fork and poke a bunch of holes in the bottom of the crust so it does not bubble up in the oven.

Fill your fruit mixture into the pie crust

For a lattice crust follow these instructions

Place pie on cookie sheet to catch any drips in the oven

Bake for 15 minutes then lower the temperature to 400 F and bake for 35-45 minutes

Best served right out of the oven with a scoop of ice cream!

Enjoy!

Processed with VSCOcam with t1 preset

p.s. props to my sister, Lynnae, for taking some of these pictures!!

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