This blushing apricot raspberry pie is scented with lemon and vanilla in an all-butter flaky pie crust.
Apricot Raspberry Pie
This blushing apricot pie is studded with raspberries, lemon, and vanilla in an all-butter flaky pie 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
- 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.