Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RASPBERRY-APRICOT PIE WITH HAZELNUT STREUSEL TOPPING

Serves: 8

Serves: 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time:  1 hour 5 minutes

Ingredients

  • Streusel Topping:
    1/2 cup flour
    1/2 cup hazelnuts
    1/4 cup packed, golden brown sugar
    1/4 cup sugar
    1/4 teaspoon salt
    5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
    Filling:
    1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
    1 cup sugar
    3 tablespoons flour
    1/4 teaspoon ground allspice
    1 1/2 pint basket raspberries
    A recipe of Never-fail-pie-crust

Preparation

  • For Streusel Topping:
    Position rack in lowest third of oven and preheat to 400 degrees.
    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.

    For Filling:
    Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 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 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 and filling is bubbly in center, about 50 minutes.
    Cool pie on rack at least 2 hours.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Raspberry-apricot pie with hazelnut streusel topping

Add Comment

* Required information
1000
What is the day after Friday?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer