Best 2 Apricot Raspberry Pie Recipes

APRICOT RASPBERRY PIE

Steps:

• Place a baking sheet in middle of oven and preheat oven to 450°F.
• Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons 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 with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons 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.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING

Steps:

• For streusel topping:
• Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
• For filling:
• Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
• Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
• Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.