Pear Plum Pie

By yollymg

Never drape the dough over the top of the fruit-mold it. Make hills and valleys and a landscape that's as pretty as the fruit inside.

Ingredients

• Ingredients:
• ~*~****************************************
• 2 portions Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust
• 1-1/4 cups sugar
• 1/4 cup cornstarch
• 1 tsp. finely shredded lemon peel
• 1/2 tsp. ground cinnamon
• 4 cups cored and coarsely chopped pears
• 2 cups chopped plums
• 1 small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
• 2 Tbsp. lemon juice
• 2 Tbsp. port (optional)
• 1/4 tsp. vanilla
• 1 egg, beaten
• 1 Tbsp. whipping cream

Details

Servings 10

Preparation

Step 1

Directions:
1. Preheat oven to 375 degrees F.
Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry even with rim of tin.

2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.

3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.

4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.

Alan's Pie Pastry:

In a very large bowl combine:
3 3/4 cups all-purpose flour
1 tablespoon sugar
1/2 to 1 tablespoon kosher salt
1/2 teaspoon baking powder


With a pastry blender cut in 1 3/4 cups cold unsalted butter leaving chunks the size of peas. Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream, and 1 teaspoon vinegar.

Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.