Apricot Cherry Pie

By carvalhohm2

Ingredients

• Buttermilk Pie crust:
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 cup salted butter, chilled and cut into small pieces
• 1/2 cup vegetable shortening, chilled and cut into small pieces
• 6 tablespoons buttermilk, chilled
• 1 large egg white beaten
• Apricot Cherry Filling:
• 4 cups fresh apricots, pitted and cut in 1/4-inch slices
• 2 cups Bing cherries, pitted
• Zest from 1 lemon
• 2 tablespoons crystallized ginger (optional)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon almond extract
• 2 tablespoons salted butter, cut into pieces

Details

Servings 1
Adapted from webmailb.netzero.net

Preparation

Step 1

Buttermilk Pie crust:
In a large bowl, combine the flour, sugar, and salt.

Add the butter and vegetable shortening. Cut them in using your hands or a pastry blender. (I am a hands person, but I prefer a pastry blender or two knives to cut in the butter and shortening.)

Blend it till the mixture resembles a course meal the size of peas.

Add the buttermilk and mix it until the mixture is just moistened. You don't want it to get wet.

Press the dough together and divide it in half. Wrap each piece in clear film and chill for 1 hour.

Roll out one half of the dough on a lightly floured surface, in a 12-inch circle.


Place in a deep-dish 9-inch glass pie plate.

Brush the inside with a beaten egg white to prevent the crust from becoming soggy.

Preheat the oven to 400

Apricot Cherry Filling:
In a large bowl, mix the apricots, cherries, lemon zest, ginger, sugar, flour, and almond extract.

Spoon the mixture into the prepared pie crust.

Top the fruit with the butter pieces.

Roll out the second half of the dough the same size and shape and cover the fruit.

Seal the edges and crimp the rim as desired.

Place the pie on a sheet pan to catch the drippings.

Bake the pie for 1 hour 20 minutes or until the crust is golden brown and the fruit is bubbling.

Yield: 1 nine-inch pie