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    Apricot Raspberry Pie

    May 26, 2016 by Style Sweet 12 Comments

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    Jump to Recipe - Print Recipe

    This blushing apricot raspberry pie is scented with lemon and vanilla in an all-butter flaky pie crust.

    An apricot pie with raspberries and a lattice crust that has been sliced open.

    Recipe

    Baked apricot and raspberry pie with a lattice crust
    Print Recipe

    Apricot Raspberry Pie

    This blushing apricot pie is studded with raspberries, lemon, and vanilla in an all-butter flaky pie crust.
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: apricot pie, apricot raspberry pie, raspberry pie

    Ingredients

    All-Butter Crust

    • 2 ⅔ cup all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon granulated sugar
    • 1 cup + 2 tbsp very cold butter diced
    • ½ cup cold water
    • ¼ cup ice
    • 1 tablespoon apple cider vinegar or white vinegar
    • 1 egg
    • 1 splash milk
    • turbinado sugar for sprinkling

    Apricot Raspberry Filling

    • ¾ cup granulated sugar
    • ¼ cup corn starch
    • 1 vanilla bean seed scraped out
    • ½ teaspoon ground cinnamon
    • 1 pinch salt
    • 5 to 6 apricots quartered
    • 2 medium ripe peaches sliced about ¾ inch thick
    • 6 oz fresh raspberries
    • juice of half a lemon

    Instructions

    All-Butter Crust

    • In a large bowl, stir together the flour, salt, and sugar.  Place the ice in the water and set aside.
    • Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms.  Be careful not to over-work the butter or let it get too warm.
    • Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water along with the vinegar.  Stir together using a wooden spoon or even just a clean hand in the bowl.  The dough should appear fairly shaggy and not sticky.  Once you can squeeze a few pieces together and they hold, the dough is done being mixed.  Do not over-mix.
    • Divide the dough into half and shape each piece into a disk.  Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
    • Once ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes.  Liberally flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll.  Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter. 
    • Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin.  Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang.  Trim with kitchen sheers and place back in the refrigerator.
    • For the lattice top, repeat step 5.  Using a ruler and a paring knife, cut about 16 strips, about a ½-inch wide.  Place on a baking sheet or cutter board and place in the refrigerator, along with any leftover dough.
    • Meanwhile, make the filling (recipe to follow).
    • Fill the chilled pie crust with the filling (fruit and juices).  Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction.  Allow for some excess dough on the end of each strip, then trim.
    • Gather the remaining dough and scraps and roll out.  Cut long, thin strips (thinner than those for the lattice) and gather in sets of three.  Braid these strip together to use around the top edge of the pie (to cover the ends of the lattice).  I used four separate braid pieces to go all the way around the edge.  Secure with just a dab of water, if needed.
    • With any remaining dough, cut out decorative leaf-shaped pieces.  Place around the pie, if desired.
    • Return the pie back to refrigerator for at least 15 minutes.  Meanwhile, pre-heat oven to 400 degrees.
    • Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk.  Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
    • Place pie on a baking sheet and bake for about 40 to 45 minutes, or until golden brown.  If the top begins to brown too quickly, cover with foil.
    • Allow the baked pie to completely cool before slicing and serving.

    Apricot Raspberry Filling

    • Combine the sugar, corn starch, vanilla bean seeds, cinnamon and salt together in a large bowl.
    • Add the fruit and toss to combine.
    • Add the lemon juice and stir until everything is evenly coasted, taking care not to crush the raspberries.
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    Reader Interactions

    Comments

    1. Tori Cooper

      May 26, 2016 at 12:03 pm

      I love love LOVE this pie! Your crust artwork is as stunning as your filling sounds like perfection! Pinned!

      Reply
      • Tessa Huff

        May 28, 2016 at 6:17 pm

        Thank you very much!!

        Reply
    2. deliciousnotgorg

      May 26, 2016 at 4:04 pm

      i'm so glad you're feeling better- and i'm wowed by your mental strength and willpower to get moving and get better! this redemption pie sounds well-earned (: and fruit pies are always my favorite, so this peach/apricot/raspberry combo is right up my alley.

      Reply
      • Tessa Huff

        May 28, 2016 at 6:17 pm

        Thank you so much. It's been a rough month, but seeing the light now - hehe.

        Reply
    3. Stephanie Taube

      May 26, 2016 at 4:53 pm

      The crust design is beautiful! Very enticing. I'm thinking of making the pie without the peaches or using only one. I'm guessing I might need to add an extra tablespoon of sugar to balance the apricot tartness? With the short apricot season upon us, its tempting to go all out on these little gems.

      Reply
      • Tessa Huff

        May 28, 2016 at 6:18 pm

        Thank you! It was certainly fun to make. Any mix of stone-fruit would be fabulous, I'm sure =)

        Reply
    4. Carrie Canup

      May 27, 2016 at 1:20 pm

      Absolutely beautiful pie! I can't wait to try this, and the suggested crust, when my raspberries ripen. I have had trouble finding a good crust recipe that is reliable, flaky, without being heavy.

      As a second note, please do not remove the legitimacy of a migraine disorder. There are so many of us, including you, who are periodically disabled by them. It may not be life threatening by all outward appearance, but they actually can be depending on the cause of them and what it's happening between your brain, nervous and vascular system. Any wrong signal in an untreated case, or changing symptomology, and it could be lights out for good.

      Make sure you continue to take care of yourself, the positive incentives are awesome, but never be angry at yourself. You're too talented for that kind of wasted energy, positive thoughts only. AND MOAR PIE!

      Reply
      • Tessa Huff

        May 28, 2016 at 6:20 pm

        Wow, thank you so very much for this message. It really touched me and I am so grateful for your support. And you are absolutely right. I am certainly trying to keep healthy and will try to stay positive. Thank you again xoxoxox

        Reply
    5. Lyndsay Sung

      June 07, 2016 at 9:16 pm

      Oh man. I am so glad the month of May and feeling like total shite is behind you, dear Tessa. A perfect storm indeed. But speaking of perfect - this PIE!!! It is so gorgeous and I love the flavour combo! Also, your lattice makes me want to cry pie-induced tears - so gorgeous! (so glad you are feeling better!!) xo

      Reply
      • Tessa Huff

        June 09, 2016 at 3:37 am

        Thanks, gal! Really looking forward to summer. and more PIE!!!! I am really thinking we need to go strawberry picking to the place you went and get some awesome berries for pie making =)

        Reply
    6. Michelle

      June 08, 2016 at 5:17 am

      AHHH! How did I miss this post? Your blog posts haven't been coming up on my feedly lately! Thanks for the shoutout and this pie turned out BEAUTIFULLY! Pinned.

      And I'm so sorry to hear about your migraines, lady. They are the actual worst. Glad to hear you're feeling better!

      Reply
      • Tessa Huff

        June 09, 2016 at 3:39 am

        Hey Michelle! You really are pie-spirational. Wow, that was really dumb and hardly makes sense. But you know what I mean =) You make soooo many gorgeous pies that I just had to try myself. Thank you for all the tips!

        Also, once I changed the blog over to Squarespace all the old feed stuff got all messed up.... I am so not tech-y, whaaaa.

        Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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