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STRAWBERRY AND APRICOT PIE

Combine the flour and butter in the bowl of a food processor until the mixture resembles breadcrumbs.  Add the salt, sugar, and enough water to form a dough.  Wrap in plastic and refrigerate for 2 hours.  Preheat the oven to 425F.  Roll out the dough on a floured surface and place in a 9 or 10-inch pie pan.  Bake blind for 15-20 minutes.  Cool on a rack.  Raise the oven temperature to the highest possible setting.  Place the strawberries and apricots in the pie crust.  Sprinkle with the sugar.  Bake for 10 minutes.
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1 1/2 cups flour
1/2 cup unsalted butter, diced
pinch of salt
1 tsp sugar
2-3 tbsp ice water
1 lb strawberries
6 very ripe apricots, sliced
2 tbsp confectionerÕs sugar
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15
mn
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30
mn
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Place 4 sponge finger cookies in the base of the pie crust before adding the fruit as the fruit will render a lot of juice.
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Languedoc-Roussillon
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Desserts
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