Ingredients
- 32 apricot (halves)
- 2 crust pastry
- 300 gr raspberries (frozen)
- 150 gr sugar
- 32 gr flour
- 28 gr butter
- 1 gr almond extract
- 1 gr salt
Defrost, drain raspberries and save half cup juice. Place drained apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 200ºC or 50-60 minutes watch carefully. You may substitute 2.5 cup fresh blackberries and -20ºC resh peaches for raspberries and apricots. Increase sugar to 1 cup. Serves 6-8.JM. Parish Patch Farm & Inn Normandy, Tennessee ----
