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