Apricot-Blackberry Pie

• 1/2 cup unblanched almonds, toasted
• 2-1/2 cups all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 tablespoons cream cheese
• 3/4 cup plus 2 tablespoons buttermilk
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 5 cups peeled and sliced fresh apricots
• 1-1/2 cups fresh blackberries
• 1 large egg
• 1 tablespoon water
• Coarse sugar

1. 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; wrap in plastic. Refrigerate 1 hour or overnight.
2. 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.
3. Preheat oven to 425u0b0. 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.
4. In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes.
5. Reduce oven setting to 375u0b0. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

unblanched almonds, flour, sugar, salt, cold butter, cream cheese, buttermilk, sugar, cornstarch, salt, apricots, fresh blackberries, egg, water, sugar

Taken from www.tasteofhome.com/recipes/apricot-blackberry-pie/ (may not work)