It's part cookie, part pie and part tart. The crust is flavorful and brings out the best in the fruit -- in this case, apricots and raspberries. It's very amenable to a combination of fruit that you like!
Crust Ingredients:
2 ¾ c. flour
¼ c. sugar
1 T. baking powder
1 t. grated orange peel
½ t. salt
½ c. butter
½ c. Crisco
1 egg, beaten
2 T. milk
ice water as needed
Filling Ingredients:
3 c. defrosted apricots (4 c. before freezing)
1 c. fresh raspberries
1/8 t. almond extract
6 T. sugar
3 T. cornstarch
2 T. butter, cut into small pieces
*Tenting involves creating an inverted “V” of aluminum foil and placing it loosely over the pie while it’s baking. Poke a little hole in the very top of the “V” before you set it over the pie so that steam can escape.
Because I used fruit that was just barely defrosted, it was still cold and may have taken longer to bake than usual. Just be sure to watch it so that the edges don’t burn while you’re waiting for the filling to cook.
I recommend trying this with fruit that has moisture but that hasn’t been frozen, something like cherries or fresh apricots. Then you can adjust the cornstarch and use less (probably 2 T. for 4 c. of fresh fruit). This will also allow you to mound the fruit more in the center of the dough, creating a pie with 3 sides that come up fairly high, like a Hamentash cookie.