Apricot Blackberry Pie

• 1 Recipe dough (your favorite - just for the bottom)
• 2 pounds Fresh apricots
• 2 handfuls Blackberries, depending on size. Mine were gargantuan so I used fewer.
• 1 Stick of salted butter
• 3/4 cup Sugar
• 3/4 cup AP flour
• 1/2-3/4 teaspoons Freshly grated nutmeg

1. Place and crimp the dough into a 9 inch pie plate and put in the freezer for about 15 minutes.
2. Preheat the oven to 400.
3. Take the clean, dry apricots and, without peeling them, tear them into halves with your hands. Remove the pits and stems and discard.
4. When the crust is cold, arrange the apricot halves in the crust and dot the blackberries about evenly and artistically. This makes a gorgeous picture if you're a documentarian.
5. Melt the butter completely in a small saucepan over medium heat. While on the heat, stir in the sugar. Add the flour and fresh nutmeg to taste. I love it so I add the larger amount.
6. Off the heat, stir the butter and sugar mixture to blend well. Spread or dot evenly all over the top of the fruit.
7. Pop the pie plate into the oven on the bottom rack. Cook for 10 minutes.
8. After 10 minutes, turn the oven down to 350. Bake for about 35 minutes until the top is golden and the fruit is bubbling. Note: in the years I've been making this, the timing varies wildly based on the oven. In one place, it took 50 minutes. My new oven pulled it off a bit before the 35 minute mark, so keep your eye on it! Also, I've never had this pie run over in the oven, which is refreshing in a fruit pie.
9. Cool before serving.

recipe dough, fresh apricots, handfuls blackberries, butter, sugar, flour, freshly grated nutmeg

Taken from food52.com/recipes/36027-apricot-blackberry-pie (may not work)