This is a tart, juicy pie that screams of bright, Summer flavor! One of my favorites!
DOUBLE-CRUST PIE DOUGH
Makes enough for a bottom and top crust for one 9-inch pie.
(This is my go-to pie crust recipe).
2-1/2 cups (12-1/2 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
4 to 12 tablespoons ice water
Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, abut 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.
Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time until it does.
Turn the dough onto a sheet of plastic wrap and flatten into two 4-inch disks. Wrap the dough disks separately and tightly in plastic wrap and refrigerate for about 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
Roll one disk of dough into a 12-inch circle and fit it into a pie plate. Trim, fold, and crimp the edge of the dough. Wrap the dough-lined pie plate loosely in plastic wrap and place in the freezer until the dough if sully chilled and firm, about 30 minutes, before using.
FILLING
4 cups (624 grams), about 1-1/3 pounds, sweet, ripe apricots, pitted and quartered
2 cups (250 grams), about 1/2 pound, fresh or unthawed frozen raspberries
1/2 cup (100 grams) sugar, adjusted for sweetness of fruit and to your taste
A small grating of freshly ground nutmeg
1/3 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1 to 2 tablespoons Cointreau or other liqueur (optional)
1/3 cup (48 grams) flour
1 to 2 teaspoons quick-cooking tapioca
1 recipe double-crust pie dough
1/2 tablespoon butter
1 to 2 teaspoons sugar, for sprinkling on top of the pie
1 egg white plus 1 tablespoon water, fork beaten for brushing top of pie
Preheat the oven to 425 degrees F.
Put cut apricots, raspberries, sugar, nutmeg, salt, lemon juice, optional Cointreau, flour, and tapioca in a big bowl and mix lightly.
Roll out the bottom dough and place in your pie pan. Add fruit filling and dot the top with little pieces of butter.
Roll out remaining dough, lay over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.
Lightly brush some of the egg white wash over the entire pie, including the edges.
Bake for 15 minutes at 425 degrees F. Reduce the heat to 375 degrees F and bake for an additional 30 minutes. Open the oven and quickly sprinkle the top of the pie with sugar. Close the oven and continue baking for another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents or lattice. If the top of the pie looks like it is browning too quickly, cover the top of the pie with a piece of foil, turned shiny side down , with a vent torn in the middle.
Remove the pie from oven and cool completely so that the filling has a chance to set up.