Indulge in the tantalizing Apricot Raspberry Pie with Hazelnut Streusel Topping, a delightful symphony of flavors and textures that will tantalize your taste buds. This exceptional pie features a flaky, buttery crust that embraces a vibrant filling of juicy apricots and plump, sweet raspberries. The Hazelnut Streusel Topping adds a touch of nutty crunch and buttery richness, creating a perfect harmony of flavors and textures in every bite. The recipe also includes instructions for making a classic lattice crust, adding an elegant touch to this already stunning dessert. Whether you're a seasoned baker or a novice in the kitchen, this Apricot Raspberry Pie with Hazelnut Streusel Topping is sure to impress and delight. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING
Categories Berry Fruit Nut Dessert Bake Raspberry Apricot Summer Family Reunion Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For streusel topping:
- Position rack in lowest third of oven and preheat to 400°F. 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 15 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 to 3/4 inch. Fold 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 brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.
DUTCH APRICOT PIE WITH CRUMB TOPPING
You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?
Provided by Debber
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
- Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
- Pour filling into crust; set aside.
- Prepare topping: combine flour, sugar and nuts; stir in melted butter.
- Sprinkle topping over filling.
- Cover edges loosely with strips of foil (prevents burning).
- Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
- Cool on wire rack; serve warm.
- Store leftovers (hhahaha) in the fridge.
Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8
APRICOT RASPBERRY PIE
Categories Berry Fruit Dessert Bake Fourth of July Picnic Thanksgiving Raspberry Apricot Summer Family Reunion Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 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.
Tips:
- For the best results, use fresh apricots and raspberries. If fresh fruit is unavailable, you can use frozen fruit that has been thawed and drained.
- To make the streusel topping, use cold butter. This will help the streusel hold its shape and create a crumbly texture.
- Be sure to preheat your oven before baking the pie. This will help the crust cook evenly.
- To prevent the pie from boiling over, place a baking sheet under the pie plate before baking.
- Let the pie cool completely before serving. This will help the filling set and make the pie easier to slice.
Conclusion:
This apricot raspberry pie with hazelnut streusel topping is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give this recipe a try!
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