Serves: 8
Ingredients:
DOUGH
1. 6 tablespoons unsalted butter, chilled, cut up
2. 1/2 cup sugar
3. 2 egg yolks
4. 1 cup all-purpose flour
5. 1/3 cup cornmeal
6. 1/2 teaspoon salt
FILLING
1. 2 lb. ripe apricots, quartered
2. 1 cup pitted sweet cherries, such as Queen Anne or Bing
3. 1 tablespoon kirsch, Grand Marnier or brandy, if desired
4. 3/4 cup sugar
5. 1/3 cup all-purpose flour
6. 2 tablespoons apricot preserves, large pieces removed
Method:
1. Process butter and 1/2 cup sugar in food processor 10 to 12 seconds or until well-blended. Add egg yolks; process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.
2. Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-inch round; line 9-inch pie pan with dough. Trim to 1-inch overhang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.
3. Heat oven to 400°F. Toss apricots, cherries and kirsch in medium bowl to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edges with foil.
4. Bake 15 minutes. Reduce oven temperature to 375°F.; bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.
5. Microwave preserves in small microwave-safe bowl 20 to 30 seconds or until warm; brush over warm fruit.
TIP If the crust sticks to the pan at room temperature, warm the pie in a 300°F. oven for 5 to 10 minutes before serving.
Ingredients:
DOUGH
1. 6 tablespoons unsalted butter, chilled, cut up
2. 1/2 cup sugar
3. 2 egg yolks
4. 1 cup all-purpose flour
5. 1/3 cup cornmeal
6. 1/2 teaspoon salt
FILLING
1. 2 lb. ripe apricots, quartered
2. 1 cup pitted sweet cherries, such as Queen Anne or Bing
3. 1 tablespoon kirsch, Grand Marnier or brandy, if desired
4. 3/4 cup sugar
5. 1/3 cup all-purpose flour
6. 2 tablespoons apricot preserves, large pieces removed
Method:
1. Process butter and 1/2 cup sugar in food processor 10 to 12 seconds or until well-blended. Add egg yolks; process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.
2. Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-inch round; line 9-inch pie pan with dough. Trim to 1-inch overhang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.
3. Heat oven to 400°F. Toss apricots, cherries and kirsch in medium bowl to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edges with foil.
4. Bake 15 minutes. Reduce oven temperature to 375°F.; bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.
5. Microwave preserves in small microwave-safe bowl 20 to 30 seconds or until warm; brush over warm fruit.
TIP If the crust sticks to the pan at room temperature, warm the pie in a 300°F. oven for 5 to 10 minutes before serving.
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