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APRICOT RASPBERRY PIE WITH HAZELNUT STRE




Source of Recipe


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1/2 cup all purpose flour
1/2 cup hazelnuts (about 2 1/2 ounces)
1/4 cup golden brown sugar, (packed)
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges
1 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 1/2 pints basket raspberries
1 Flaky Pie Crust disk

Position rack in lowest third of oven and preheat to 400F. Combine
first 5 ingredients in processor. Blend using on/off turns until
nuts are coarsely chopped. Add butter and cut in using on/off turns
until mixture begins to clump together. Transfer streusel to bowl
and refrigerate.

Combine apricots, sugar, flour and allspice in large bowl; toss to
blend. Let stand until dry ingredients are moistened, about 15
minutes. Carefully fold in raspberries.

Roll out pie-crust disk on lightly floured surface to 12 1/2-inch
round. Transfer crust to 9-inch-diameter glass pie dish. Trim
dough overhang to 3/4 inch. Fold overhang under; crimp edges
decoratively. Spoon filling into crust.

Place pie on baking sheet. Bake until filling begins to bubble at
edges, about 45 minutes. Sprinkle streusel topping evenly over pie.
Cover crust edges with foil to prevent overbrowning. Bake until
crust and topping are golden brown and filling is bubbling thickly
in center, about 50 minutes longer. Cool pie on rack at least 2
hours and up to 8 hours.



FLAKY PIE CRUST
makes 2 crusts

2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter, (1 stick) cut into 1/2-inch pieces
6 tablespoons ice water, (or more)
2 teaspoons apple cider vinegar

Blend flour, sugar and salt in processor. Add shortening and butter
and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar
in small bowl; pour over flour mixture. Stir with fork until moist
clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk. Wrap each in
plastic and chill 30 minutes. (Can be prepared ahead and refrigerated
up to 2 days or frozen up to 1 month. If frozen, thaw overnight in
refrigerator. Soften slightly at room temperature before using.)