Two of my favorite fruits come together in this beautiful lattice top Apricot Raspberry Pie. The filling has a gorgeous color and, guess what? Apricot and raspberry together tastes like rhubarb! Who knew?
So, I could try to write a whole story about why I made this pie. But the truth is, I just love pie and I’m always up for a golden brown crust filled with fruit.
I came across some great looking apricots in my local market and decided it was time to make an apricot pie. I tossed in some raspberries because;
- I think raspberries and apricots are complimentary flavors.
- Because I thought the colors would be pretty together.
- I love the flavor of raspberries but an entire pie filled with raspberries would have a very mushy filling. So mixing the berries with a sturdier fruit works best.
What I didn’t anticipate, and what was a very pleasant surprise, is that when apricots and raspberries are baked together they end up tasting a little like rhubarb. Yipeee! I love rhubarb.
So if you’re missing rhubarb now that the season is just about over, make this pie!
I made this pie with a lattice crust because I wanted to see the pretty colors inside. I like to use a lot of fruit in my pies so the juice probably will boil over. I don’t mind how the pie looks with the juices boiling out. I think it looks homey and tempting.
You should put the pie on a sheet pan covered with foil or parchment paper to catch the boil-over. Otherwise you might end up with a mess on the bottom of your oven.
Watch this video to see how to put together an Apricot Raspberry Pie:
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