Ingredients
1/2 cup unblanched almonds, toasted2-1/2 cups all-purpose flour1/4 cup plus 2 tablespoons sugar1/4 teaspoon salt1/2 cup cold butter, cubed2 tablespoons cream cheese3/4 cup plus 2 tablespoons buttermilkFILLING:3/4 cup sugar1 tablespoon cornstarch1/4 teaspoon salt5 cups peeled and sliced fresh apricots1-1/2 cups fresh blackberriesEGG WASH:1 large egg1 tablespoon waterCoarse sugar
Preparation
Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight.
In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy.
Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge.
In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
