I can't believe that it's already July! It's been a hectic summer but I'm getting back into the swing of things. Managing a new farmers market has been fun but extremely time consuming. The best part however is I get to buy freshly picked produce right from the farmer that grew it.
Here in the South, we are blessed with an abundance of fresh fruit this time of the year. This week I found apricots. I look forward to fresh apricots each year. The apricot season is short so I try to eat as many as possible while they'er available. I bought a large bag so I could use some in baking. I wanted to make an apricot pie. I've used apricots in many things but had never made a pie with them. This pie is really quick to put together and looks beautiful when finished.
Raspberries and apricots really compliment each other so I decided to use both in this pie but you could use just apricots if you prefer. If you use only apricots, you will need to use about 2 pounds of fruit.
Apricot Raspberry Pie
Adapted from Comfort Me with Apples by Ruth Reichl
(Print Recipe)
Serves 8
1 1/2 lbs fresh apricots
6 oz fresh raspberries
1 stick unsalted butter
3/4 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
1/3 cup slivered almonds (optional)
One 9" unbaked pie shell. You can use your favorite pie crust recipe or use a purchased pie crust.
Preheat oven to 400ºF with rack in lower third. Cut apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, almonds, and nutmeg, and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.
Put apricots and raspberries in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.
Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.
Cool pie to warm or room temperature on a rack.
