APRICOT-BLACKBERRY PIE

Apricot-Blackberry Pie image

Blackberries became my favorite fruit after I harvested them from my grandfather's yard in Greece. I mix them with apricots to make the pie of my dreams. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1/2 cup unblanched almonds, toasted
2-1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 tablespoons cream cheese
3/4 cup plus 2 tablespoons buttermilk
FILLING:
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
5 cups peeled and sliced fresh apricots
1-1/2 cups fresh blackberries
EGG WASH:
1 large egg
1 tablespoon water
Coarse sugar

Steps:

Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight., In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy., Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes., Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 506 calories, Fat 19g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 316mg sodium, Carbohydrate 77g carbohydrate (41g sugars, Fiber 5g fiber), Protein 10g protein.