|From September 2009 photos|
Oh Martha, you are wonderful, but your Pate Brisee does not hold a candle to Elise's All-Butter Crust as I make it with agave nectar and whole wheat pastry flour. On the other hand, your fillings are killer (at least with the alterations I've listed below).
The original recipe was for Martha Stewart's Apricot-Blackberry Galette, Baking Handbook (2005), pg. 266. but I reworked it with the double-crust (my version) and significantly tarted it up with fresh raspberries. I also changed up the rest of the ingredients a bit, so I've included the recipe as I made it below.
The raspberries make the filling very tart, but it calms down after the first day. I highly recommend enjoying the pie with some delightful vanilla frozen dessert. Also, if you are vegan and wish to make this veganly, you could use a combination of oils, including almond oil, measuring 3/4 cup total, and omit the egg wash on thee crust. Instead, you could brush the top with a jam wash (a few tablespoons of apricot jam and an equal amount of water, whisked together). It will have a nice, glossy finish. Oh, and the crust will give the whole pie the best that almonds can give. I can't think of a better way to eat apricots and raspberries.
Killer Apricot-Raspberry Pie
1 awesome almond-y double-crust recipe
15 fresh apricots, cut into bite-sized pieces
2 fresh apples, peeled and cut into similarly sized pieces
2 cups fresh raspberries
4 tablespoons arrowroot
1/4 cup agave nectar
pinch of salt
1. Press 1/2 the crust recipe into your best pie dish, wrap in plastic and chill in the fridge. Roll out the rest of the crust, wrap in plastic and chill in the fridge.
2. Mix together the remaining ingredients in a large bowl. Make sure that the arrowroot is completely dissolved.
3. Preheat the oven to 350 degrees F.
4. Pour the fruit mixture into your chilled crust in the pie dish. Wrap back in plastic and chill in the fridge.
5. Take the rolled-out crust out of the fridge and use some fun cookie cutters to cut out enough pieces to cover the top. Take the filled pie dish back out of the fridge and place your top pieces on top of the fruit until you have a decorative top crust. Remember to leave air/juice holes. This is very important.
6. Bake your pie for 20 minutes, then tent with foil to prevent the top and edges from browning too quickly. Bake for another 20 minutes, or until the juice is bubbling and the top has become evenly light brown.
7. Let cool completely on a wire rack before serving.