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Apricot-Blackberry Pie

Irresistible Apricot-Blackberry Pie for Summer Bliss

This Apricot-Blackberry Pie combines sweet apricots and tart blackberries in a flaky crust for a summer dessert delight.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unblanched Almonds Feel free to use other nuts or omit for a gluten-free crust.
  • 1 cup All-Purpose Flour Swap for a gluten-free flour blend if desired.
  • 2 tablespoons Sugar Coconut sugar or Stevia can lower calories.
  • 1 teaspoon Salt Use sea salt or kosher salt.
  • ½ cup Cold Butter Non-dairy margarine works for a vegan alternative.
  • 4 ounces Cream Cheese Substitute with vegan cream cheese or blended Silken tofu.
  • ¼ cup Buttermilk Alternative: thinned Greek yogurt or plant-based milk with vinegar.
For the Filling
  • ¾ cup Sugar (for filling) Adjust based on fruit ripeness.
  • 2 tablespoons Cornstarch Arrowroot powder can work as a substitute.
  • ¼ teaspoon Salt (for filling) Use the same type as above.
  • 4 medium Fresh Apricots Substitute with peaches or pears for a twist.
  • 1 cup Fresh Blackberries Raspberries can serve as an alternative.
For the Egg Wash
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 tablespoon Water
  • 1 tablespoon Coarse Sugar Granulated sugar can be used instead.

Equipment

  • food processor
  • Mixing Bowl
  • 9-inch pie plate
  • Pastry brush

Method
 

Crust Preparation
  1. Pulse unblanched almonds in a food processor until finely ground. Add flour, sugar, and salt, blending to combine.
  2. Incorporate cold butter and cream cheese until the mixture resembles small peas. Gradually add buttermilk until a dough forms.
  3. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling Preparation
  1. In a mixing bowl, combine sugar, cornstarch, and salt.
  2. Stir in fresh apricots and blackberries, tossing gently to coat evenly. Allow to sit for about 10 minutes.
Rolling and Assembling
  1. Preheat oven to 425°F (220°C). Roll out chilled dough on a floured surface until ⅛ inch thick.
  2. Transfer rolled dough into a 9-inch pie plate, trim excess dough, and reserve for lattice crust.
  3. Spoon the fruit filling into the prepared crust and weave the rolled strips over the filling. Crimp the edges.
Baking the Pie
  1. Whisk together the egg and water, apply egg wash gently over the lattice crust, and sprinkle with coarse sugar.
  2. Bake for 20 minutes, then lower temperature to 375°F (190°C) and continue for another 45-50 minutes.
  3. Check for a bubbly filling and golden-brown crust before removing from the oven.
Cooling and Serving
  1. Let the pie cool completely on a wire rack to allow the filling to set properly.
  2. Slice into pieces and enjoy your Apricot-Blackberry Pie, optionally with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Chill the dough fully for best texture. Adjust sugar based on fruit ripeness. Watch the crust closely while baking.

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