Apricot raspberry pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 222) by Kate McDermott

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on May 16, 2021

    This was a fine pie but I didn't love it. The apricots make it a bit too tart.

  • hillsboroks on July 19, 2020

    In this recipe apricots and raspberries meld together into the most amazing flavor. I only had about a cup of raspberries but that was still enough to add the bright raspberry flavor. To boost the raspberry flavor I used Chambord raspberry liqueur instead of Cointreau. I also used 3 tablespoons of tapioca flour instead of tapioca and the regular flour and it thickened perfectly. I will make this again whenever I can find both fresh apricots and raspberries.

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