Apricot Blackberry Pie Food

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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

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

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.

APRICOT RASPBERRY PIE



Apricot Raspberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Picnic     Thanksgiving     Raspberry     Apricot     Summer     Family Reunion     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups sugar
Pastry dough
1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
1 1/2 cups raspberries (7 ounces)
1 large egg, lightly beaten

Steps:

  • Place a baking sheet in middle of oven and preheat oven to 450°F.
  • Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining piece of dough into an 11-inch round.
  • Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
  • Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
  • Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.

BEST BLACKBERRY PIE



Best Blackberry Pie image

My mom has been making this pie since I can remember, and now it is a staple in my kitchen. It uses quick cooking tapioca, and has a very fresh taste since you do not cook the blackberry mixture before baking. You can use fresh or frozen blackberries. I am always asked for the recipe when I take it to a pot-luck or gathering of friends. I love using Martha Stewart's Foolproof pie crust (Recipe #59026) for double-crust pies like this.

Provided by CindyMarie

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs frozen blackberries, thawed
3 1/2 tablespoons quick-cooking tapioca
1 1/4 cups sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for double-crust pie

Steps:

  • Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
  • Preheat oven to 400.
  • Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
  • Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
  • Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
  • Brush top crust with milk and sprinkle with sanding sugar.
  • Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.

Nutrition Facts : Calories 472.9, Fat 17.5, SaturatedFat 4.8, Cholesterol 3.8, Sodium 331.9, Carbohydrate 78, Fiber 6.5, Sugar 48.5, Protein 4.2

APRICOT-BLACKBERRY PUFF PASTRY TART



Apricot-Blackberry Puff Pastry Tart image

Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Yield Makes one 13-by-15-inch tart

Number Of Ingredients 10

1 sheet frozen puff pastry (one 14 ounce package), preferably Dufour ( dufourpastrykitchens.com), thawed
All-purpose flour, for surface
3/4 cup ground toasted walnuts
3 tablespoons light-brown sugar
2 tablespoons cornstarch
Salt
1 large egg, beaten for egg wash
4 apricots, pitted and each cut into 8 wedges
12 ounces fresh blackberries (about 2 to 3 cups)
1/4 cup granulated sugar

Steps:

  • Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
  • Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
  • Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.

APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

OLD TIMEY APRICOT FRIED PIE



Old Timey Apricot Fried Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 15 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring surface
1 tablespoon powdered sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 egg yolk
1 1/4 sticks butter (5 ounces)
3/4 cup iced water
1 egg beaten, for egg wash
2 cups dried apricots, diced
1 (8-ounce) jar apricot jam
6 ounces apricot nectar (recommended: Kern's)
1 cup sugar
2 teaspoons pumpkin pie spice
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
1/8 teaspoon almond extract
1 teaspoon vanilla extract
Vegetable oil, for deep frying
Cinnamon sugar, for sprinkling

Steps:

  • Make crust:
  • Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
  • Make filling:
  • Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
  • Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
  • On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
  • Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.

APRICOT-BLACKBERRY COBBLER



Apricot-Blackberry Cobbler image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1/2 tablespoon soft unsalted butter
2 pounds ripe apricots, pitted and halved
1 pint fresh blackberries
1 tablespoon fresh lemon juice
1 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 1/2 tablespoons low-fat milk
Whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
  • Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
  • Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
  • Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams

CRANBERRY APRICOT PIE



Cranberry Apricot Pie image

Make and share this Cranberry Apricot Pie recipe from Food.com.

Provided by Sydney Mike

Categories     Pie

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 9

1 pastry for double-crust deep dish pie
6 cups cranberries
24 dried apricots, quartered
2 1/2 cups granulated sugar
1 1/4 cups water
2/3 cup cranberry liqueur
1 egg
2 teaspoons water
1/4 cup slivered almonds

Steps:

  • Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
  • Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
  • Add liqueur & simmer another 15 minutes.
  • Preheat oven to 375 degrees F.
  • Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
  • Fill pie shell with cranberry mixture, then add the lattice top.
  • For glaze, beat egg & water together.
  • Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
  • Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
  • Cool & serve at room temperature.

Nutrition Facts : Calories 465.1, Fat 14, SaturatedFat 3.2, Cholesterol 21.1, Sodium 197.5, Carbohydrate 84.5, Fiber 5.5, Sugar 61.5, Protein 4.2

APRICOT BLACKBERRY TART



Apricot Blackberry Tart image

A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch tart

Number Of Ingredients 5

1/2 recipe Cookie Crust
1/2 recipe Pastry Cream
5 ripe apricots, pitted and cut into 3/4-inch-thick wedges (3/4 pound)
1 cup blackberries (1/2 pint)
1/4 cup apricot jam

Steps:

  • Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
  • When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
  • Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.

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