Apricot Raspberry Pie

Ingredients

• 1.5 lb apricots cut into 1/2-inch-thick wedges (8 large)
• 0.3 cup cornstarch 
• 1 large eggs lightly beaten
• 8 servings pastry crust 
• 7 ounces raspberries 
• 0.3 teaspoon salt 
• 1.3 cups sugar 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• rolling pin

Directions

1. Place a baking sheet in middle of oven and preheat oven to 450°F.
2. Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
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.
4. Roll out remaining piece of dough into an 11-inch round.
5. Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
6. Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively.
7. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar.
8. Cut 3 steam vents in top crust with a sharp small knife.
9. 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.
10. ·Pie can be made 1 day ahead and kept at room temperature.