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3. Pour the mixture into the pie shell; bake until the center is just set, about 1 hour and 10 minutes. Let cool, and then refrigerate at least 4 hours. Serve cold with berry sauce.

graham cracker–coated piecrust

MAKES ENOUGH FOR ONE 10-INCH PIE

1¼ cups all-purpose flour, plus more for the work surface

¾ teaspoon salt

½ cup (1 stick) unsalted butter, cut into pieces

¼ cup ice water

4 graham crackers, finely ground (½ cup)

1. Pulse the flour and salt in a food processor to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.

2. Turn out the dough onto a lightly floured work surface. Flatten the dough into a disk; wrap in plastic. Refrigerate at least 1 hour.

3. Spread the crumbs on a clean work surface. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit the dough into a 10 × 2-inch (1½ quart) pie plate, and crimp the edges as desired. Refrigerate the shell at least 30 minutes before baking.

blackberry and blueberry sauce

MAKES 4 CUPS

½ cup sugar

1 tablespoon fresh lemon juice

2 pints fresh blueberries

2 containers (6 ounces each) fresh blackberries

1 teaspoon cornstarch

1. In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.

2. In a small bowl, dissolve the cornstarch in 1 teaspoon cold water. Stir into the sauce. Simmer, stirring, about 1 minute more, until the sauce thickens slightly. Remove from the heat; stir in the remaining berries. Transfer the sauce to a serving bowl. Chill until cold; stir before serving with the pie.

joey gallagher’s apricot hand pies

MAKES 12

All-purpose flour, for the work surface

Martha’s Perfect Pâte Brisée (Basics)

12 Poached Apricot Halves (Basics)

3 tablespoons sugar

1. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to the prepared baking sheet; refrigerate until chilled, about 30 minutes.

2. Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove disks from refrigerator.

3. Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.

4. Preheat the oven to 425°F. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.

5. Bake 15 minutes. Reduce oven heat to 350°F. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

prune tart

MAKES ONE 12 × 18-INCH TART

Serve with créme fraîche or whipped cream.

2 cups red wine

2/3 cup fresh orange juice

½ cup plus 2 tablespoons sugar

1 cinnamon stick

3 cups (1 pound) pitted prunes, halved

1 sheet frozen puff pastry, thawed

Finely grated zest of 1 orange

1 large egg

1 tablespoon heavy cream

1. Preheat the oven to 375°F. In a medium saucepan, bring the wine, orange juice, ½ cup sugar, and cinnamon to a boil over high heat. Remove from heat; add the prunes, and let steep 10 minutes. Use a slotted spoon to transfer the prunes to a bowl. Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.

2. Meanwhile, roll out the puff pastry into a 12 × 18-inch rectangle.