1/4 cup cornstarch
1/4 teaspoon salt
1 cup organic cane sugar, plus more for sprinkling
1 1/2 pounds ripe (but firm) organic apricots, cut into 1/2 in. slices
6 oz. organic raspberries
1 egg, lightly beaten for brushing crust
Preheat oven to 450F. Roll out one of your pie crust discs, fit into 9" pie pan and return to fridge. In as small bowl whisk together cornstarch, sugar, salt. In a large bowl, gently fold together the fruit with the dry ingredients. Pour into pie crust. Roll out the top crust, cover pie and slit the top 3 times. Fold the edges of the bottom crust over and press edges together with your thumbs. Brush the pie with some egg and sprinkle top with sugar. Place on a baking sheet and bake for 15 minutes, then reduce heat to 375F and continue to bake until crust is golden brown and filling bubbly (~45min more). I always cover the edges with a piece of aluminum foil, and remove for the last 10 min. of baking so they don't burn. Cool a couple hours before serving. A shout out to Ruth Reichl, whose recipe this is based on.