Apricot Blackberry Pie

May 17, 2015
2 Ratings
  • Makes 1 pie
Author Notes

This is lightly adapted from Ruth Reichl's perfect Apricot Pie in her memoir Comfort Me with Apples. I've made it every summer for years as soon as I see apricots at the market. This year, I had a ton of blackberries for my little daughter so I felt compelled to add them! This is a very fresh, bright pie - the fruit is unsugared so you really taste their complex flavors. The topping is sweet, buttery and crunchy, fragrant with fresh nutmeg. I use salted butter, but you can use unsalted butter - just add a pinch of kosher salt to the flour, to taste. It can get a little runny, so you could sprinkle a breath of corn starch over the fruit before you add the topping. The juices are an incredible sunset of colors - who cares if a serving looks less a slice and more like a scoop? Not I, my friends. Not I. —JadeTree

What You'll Need
  • 1 Recipe dough (your favorite - just for the bottom)
  • 2 pounds Fresh apricots
  • 2 handfuls Blackberries, depending on size. Mine were gargantuan so I used fewer.
  • 1 Stick of salted butter
  • 3/4 cup Sugar
  • 3/4 cup AP flour
  • 1/2-3/4 teaspoons Freshly grated nutmeg
  1. Place and crimp the dough into a 9 inch pie plate and put in the freezer for about 15 minutes.
  2. Preheat the oven to 400.
  3. Take the clean, dry apricots and, without peeling them, tear them into halves with your hands. Remove the pits and stems and discard.
  4. When the crust is cold, arrange the apricot halves in the crust and dot the blackberries about evenly and artistically. This makes a gorgeous picture if you're a documentarian.
  5. Melt the butter completely in a small saucepan over medium heat. While on the heat, stir in the sugar. Add the flour and fresh nutmeg to taste. I love it so I add the larger amount.
  6. Off the heat, stir the butter and sugar mixture to blend well. Spread or dot evenly all over the top of the fruit.
  7. Pop the pie plate into the oven on the bottom rack. Cook for 10 minutes.
  8. After 10 minutes, turn the oven down to 350. Bake for about 35 minutes until the top is golden and the fruit is bubbling. Note: in the years I've been making this, the timing varies wildly based on the oven. In one place, it took 50 minutes. My new oven pulled it off a bit before the 35 minute mark, so keep your eye on it! Also, I've never had this pie run over in the oven, which is refreshing in a fruit pie.
  9. Cool before serving.

See what other Food52ers are saying.

0 Reviews