Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Dough:
• 6 Tbsp. unsalted butter, chilled, cut up
• 1/2 cup sugar
• 2 eggs yolks
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 1/2 tsp. salt
• Filling:
• 2 lb. ripe apricots, quartered
• 1 cup pitted sweet cherries, such as Queen Ann or Bing
• 1 Tbsp. kirsch, Grand Marnier or brandy, if desired
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 Tbsp. apricot preserves, large pieces removed

Directions

1. Process butter and 1/2 cup sugar in food processor 10 to 12 seconds or until well-blended.

2. Add egg yolks, process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.

3. Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-ich round; line 9-inch pie pan with dough. Trim to 1 inch over hang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.

4. heat oven to 400 degrees. Toss apricots, cherries and kirsch in medium bow to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edge with foil.

5. Bake 15 minutes. Reduce oven temperature to 375 degrees, bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.

6. Microwave preserves in small microwave safe bowl 20 to 30 seconds or until warm; brush over warm fruit.

Email to a friend | Print this recipe | Back