Ingredients
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- Pastry dough
- 1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
- 1 1/2 cups raspberries (7 oz)
- 1 large egg, lightly beaten
Description
A Sugared Buttery Crust Provides A Touch Of Sweetness To Balance The Tang Of Juicy Apricot And Raspberry Filling.
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