Apricot-Raspberry Pie With Hazelnut Streusel Topping
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
64
Spice
37
Sweetness
39
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
For streusel topping: Position rack in lowest third of oven and preheat to 400°F
2
Combine first 5 ingredients in processor
3
Blend using on/off turns until nuts are coarsely chopped
4
Add butter and cut in using on/off turns until mixture begins to clump together
5
Transfer streusel to bowl and refrigerate
6
Position rack in lowest third of oven and preheat to 400°F
7
Combine first 5 ingredients in processor
8
Blend using on/off turns until nuts are coarsely chopped
9
Add butter and cut in using on/off turns until mixture begins to clump together
10
Transfer streusel to bowl and refrigerate
11
For filling: Combine apricots, sugar, flour and allspice in large bowl; toss to blend
12
Let stand until dry ingredients are moistened, about 15 minutes
13
Carefully fold in raspberries
14
Combine apricots, sugar, flour and allspice in large bowl; toss to blend
15
Let stand until dry ingredients are moistened, about 15 minutes
16
Carefully fold in raspberries
17
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round
18
Transfer crust to 9-inch-diameter glass pie dish
19
Trim dough overhang to 3/4 inch
20
Fold overhang under; crimp edges decoratively
21
Spoon filling into crust
22
Place pie on baking sheet
23
Bake until filling begins to bubble at edges, about 45 minutes
24
Sprinkle streusel topping evenly over pie
25
Cover crust edges with foil to prevent overbrowning
26
Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer
27
Cool pie on rack at least 2 hours and up to 8 hours
28
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round
29
Transfer crust to 9-inch-diameter glass pie dish
30
Trim dough overhang to 3/4 inch
31
Fold overhang under; crimp edges decoratively
32
Spoon filling into crust
33
Place pie on baking sheet
34
Bake until filling begins to bubble at edges, about 45 minutes
35
Sprinkle streusel topping evenly over pie
36
Cover crust edges with foil to prevent overbrowning
37
Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer
38
Cool pie on rack at least 2 hours and up to 8 hours