Apricot Raspberry Pie Recipe
A buttery, flaky crust cradles sweet-tart apricots and raspberries in this show-stopping pie that balances bright summer flavors with warm spices and a golden, sugar-dusted top.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe apricots, stoned and sliced</li><li class="ingredients-single-item">250g fresh raspberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">Pinch of ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry blender or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pie shield or aluminum foil</li><li class="equipment-single-item">Baking tray</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips or a pastry blender to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in those lovely flaky layers we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sprinkle in the granulated sugar and mix briefly. Gradually add the ice-cold water, 1 tablespoon at a time, gently stirring with a fork until the dough just begins to come together. You may not need all the water – stop adding once the dough holds together when pinched. The dough should be moist but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for the base, 40% for the top). Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. Cold dough is crucial for a flaky texture as it prevents the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently combine the apricot slices and raspberries. In a separate small bowl, whisk together the sugar, cornflour, lemon zest, cinnamon, and salt. Sprinkle this mixture over the fruit, along with the vanilla and almond extract (if using), and fold everything together carefully to avoid crushing the raspberries. Let the mixture sit for 15-20 minutes to allow the fruit to release some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/400°F) and place a baking tray in the oven to heat up. This will help cook the bottom crust properly, preventing the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the larger disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to take the chill off. On a lightly floured surface, roll it out to a circle about 30cm (12 inches) in diameter and about 3-4mm thick. Keep rotating the dough as you roll to ensure it doesn't stick to the surface, adding a light dusting of flour if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin and unrolling it over the dish. Gently press the dough into the corners without stretching it. Trim the overhang to about 2cm (¾ inch) beyond the rim. Refrigerate while you prepare the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disk of dough to about the same thickness. Using a pastry wheel or knife, cut the dough into strips about 2cm (¾ inch) wide for the lattice. If your kitchen is warm, place these strips on a baking sheet and refrigerate briefly while you fill the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the pie shell from the refrigerator and spoon in the fruit mixture, mounding it slightly higher in the center. The filling may look quite full, but the fruit will cook down during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To create the lattice top, lay half the dough strips parallel across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip perpendicular to the others across the center of the pie. Unfold the folded strips over the perpendicular strip. Now fold back the alternate strips and lay another perpendicular strip. Continue this weaving process until the lattice covers the entire pie. Don't worry if it's not perfect – a rustic look has its own charm!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim the lattice strips flush with the edge of the pie dish, then fold the overhang of the bottom crust over the ends of the lattice strips. Crimp the edges decoratively with your fingers or a fork to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the top of the pie with beaten egg, being careful not to let it pool in the crevices. Sprinkle generously with demerara sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the pie on the preheated baking tray and bake for 20 minutes. Then reduce the temperature to 180°C (160°C fan/350°F) and continue baking for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once baked, transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. You'll be rewarded for your patience with perfect slices!</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of lightly whipped cream. This pie keeps well at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 4 days, though the crust will soften slightly over time.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do some fruit pies turn out with a soggy bottom crust?
Soggy bottom pies often result from excess moisture in the filling, insufficient cornflour to absorb juices, or the pastry not being properly blind baked. Preheating the baking tray and adding cornflour to the fruit filling helps absorb excess juice while keeping the bottom crust crisp and golden.
How do you create the perfect lattice top for a fruit pie?
To create a perfect lattice, roll dough to even thickness, cut into equal strips, lay half parallel across the pie, then weave perpendicular strips over and under. Work quickly with cold dough to prevent stretching. For a professional finish, brush with egg wash and sprinkle with sugar before baking.
Can you substitute frozen fruits in summer fruit pies?
Yes, frozen fruits can work in a pinch, but they release more liquid when baking. Increase the cornflour by 1-2 tablespoons and don't thaw before mixing with other ingredients. Fresh fruit provides better texture and flavour, especially for apricots which maintain their distinct tartness when fresh.
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