This is lightly adapted from Ruth Reichl's perfect Apricot Pie in her memoir Comfort Me with Apples. I've made it every summer for years as soon as I see apricots at the market. This year, I had a ton of blackberries for my little daughter so I felt compelled to add them! This is a very fresh, bright pie - the fruit is unsugared so you really taste their complex flavors. The topping is sweet, buttery and crunchy, fragrant with fresh nutmeg. I use salted butter, but you can use unsalted butter - just add a pinch of kosher salt to the flour, to taste. It can get a little runny, so you could sprinkle a breath of corn starch over the fruit before you add the topping. The juices are an incredible sunset of colors - who cares if a serving looks less a slice and more like a scoop? Not I, my friends. Not I.
Oct. 1, 2021, 11:48 a.m.
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