Apple Apricot Pie
Ingredients
| For Crust | |
|---|---|
| 1 cup | Meyenberg Goat Milk Butter |
| 2½ cup | All-purpose flour |
| 3 tsp | Sugar |
| ¼ tsp | Salt |
| 6-8 tbsp | Very cold water |
| 1 | Egg, lightly beaten |
| For Filling | |
|---|---|
| 4 | Medium sized, tart apples |
| 6-8 | Apricots, ripe |
| 1 tbsp | Lemon juice |
| ¼ cup | Tapioca powder |
| ½ cup | Sugar |
| 1 tbsp | Vanilla |
Preparation
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Crust:
Cut butter into ½ inch pieces, place on a plate and freeze for 30 minutes
In the bowl of a food processor, mix butter, sugar and salt until well combined
Add frozen butter cubes and pulse up to 10 times until the butter pieces are about pea size
Transfer butter flour mixture to a large bowl
Add ice water, two tablespoons at a time, and use your hands and fingertips to lightly “fluff” it into the dough until just combined. The dough is ready when it holds together, even if a few crumbles fall off
Decant dough onto a flat work surface and knead gently, 3-6 times
Cut dough in half and shape into two equally sized discs, about 7 inches in diameter, wrap in plastic wrap and refrigerate for 30-40 minutes
Filling:
While the dough is in the refrigerator, mix sugar and tapioca in a small bowl until evenly combined
Core and peel apples and cut into slices, about ½ inch thick. Add lemon juice and still until slices are coated, this prevents them from browning
Remove pits from apricots and cut into similarly thick slices
In a large bowl, combine apples, apricots and sugar mixture until all fruit slices are evenly coated. Set aside
Drizzle vanilla over the fruit mix only very shortly before filling the pie
