| June 2002 A sugared buttery crust provides a touch of sweetness to balance the tang of juicy apricot and raspberry filling. * 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 oz) * 1 large egg, lightly beaten 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. Recipe by Katy Massam |