Raspberry-apricot pie with hazelnut streusel topping
Raspberry-apricot pie with a hazelnut streusel topping—delicious and easy to make in just an hour! Perfect for special occasions or shared with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Pie dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Rolling pin
- Pastry cutter
- Spoon
Ingredients
- 1/2 cup flour
- 1/2 cup hazelnuts
- 1/4 cup packed, golden brown sugar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
- 1 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon ground allspice
- 1 1/2 pint basket raspberries
- A recipe of Never-fail-pie-crust
- recipeIngredient ends
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