Active Time

　　40 minutes

　　Total Time

　　2 1/4 hours

　　

Ingredients

Makes 8 servings

　　1/4 cup cornstarch

　　1/4 teaspoon salt

　　1 1/4 cups sugar

　　Pastry dough

　　1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges

　　1 1/2 cups raspberries (7 ounces)

　　1 large egg, lightly beaten

　　

Step 1

Place a baking sheet in middle of oven and preheat oven to 450°F.

　　

Step 2

Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.

　　

Step 3

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.

　　

Step 4

Roll out remaining piece of dough into an 11-inch round.

　　

Step 5

Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.

　　

Step 6

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.

　　

Step 7

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.

　　Cooks' note:

　　·Pie can be made 1 day ahead and kept at room temperature.