PIE WITH HAZELNUT STREUSEL TOPPING
1/2 cup flour
1/2 cup hazelnuts
packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
3 tablespoons flour
1/4 teaspoon ground allspice
pint basket raspberries
For Streusel Topping:
Position rack in
lowest third of oven and preheat to 400 degrees.
Combine first 5
ingredients in processor. Blend using on/off turns until nuts are coarsely
chopped. Add butter and cut in using on/off turns until mixture begins to clump
together. Transfer streusel to bowl and refrigerate.
Combine apricots, sugar, flour and allspice in large bowl; toss to blend.
Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold
Roll out pie-crust disk on lightly floured surface to 12
Transfer crust to 9-inch diameter glass pie dish. Trim
dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges,
about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust
edges with foil to prevent overbrowning.
Bake until crust and topping are
golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack
at least 2 hours and up to 8 hours.