Apple Apricot Pie

Ingredients

For Crust:

1 cup Meyenberg Goat Milk Butter

2 ½ cups all-purpose flour

3 tsps sugar

¼ tsp salt

6-8 Tbsp. very cold water

1 egg, lightly beaten

For Filling:

4 medium-sized, tart apples

6-8 ripe apricots

1 Tbsp. lemon juice

½ cup sugar

¼ cup tapioca powder

1 Tbsp. vanilla

Directions

Crust:

Cut butter into ½ inch pieces, place on a plate and freeze for 30 minutes

In the bowl of a food processor, mix butter, sugar and salt until well combined

Add frozen butter cubes and pulse up to 10 times until the butter pieces are about pea size

Transfer butter flour mixture to a large bowl

Add ice water, two tablespoons at a time, and use your hands and fingertips to lightly “fluff” it into the dough until just combined. The dough is ready when it holds together, even if a few crumbles fall off

Decant dough onto a flat work surface and knead gently, 3-6 times

Cut dough in half and shape into two equally sized discs, about 7 inches in diameter, wrap in plastic wrap and refrigerate for 30-40 minutes

Filling:

While the dough is in the refrigerator, mix sugar and tapioca in a small bowl until evenly combined

Core and peel apples and cut into slices, about ½ inch thick. Add lemon juice and still until slices are coated, this prevents them from browning

Remove pits from apricots and cut into similarly thick slices

In a large bowl, combine apples, apricots and sugar mixture until all fruit slices are evenly coated. Set aside

Drizzle vanilla over the fruit mix only very shortly before filling the pie