Apricot-Raspberry Pie with Hazelnut Streusel Topping

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Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup hazelnuts (about 2 1/2 ounces)
  • 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

    • Filling:
    • 1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges
    • 1 cup sugar
    • 3 tablespoons all purpose flour
    • 1/4 teaspoon ground allspice
    • 1 1/2-pint basket raspberries

    • Description

      The Nutty Topping Is The Perfect Complement To The Sweet-and-tart Filling.

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