Apple Plum or Pluot Pie
A while back I subscribed to that produce delivery service that sends you the seconds. You know the ugly fruit and veggies that the grocery doesn’t want to put out because they aren’t pretty. Actually, it was cool because not only was I rescuing some orphan produce but I often received some stuff that I had to figure out what to do with.
These little monthly boxes forced me to be creative and cook things that I had sometimes never even seen. So is the case with the pluot. Not only had I not ever seen one, I had never even heard of one. I had to google it! One suggested use for them was in a pie but there were no recipes. So I decided to incorporate it into my apple pie and boy did they deliver. Half plum and half apricot, this little fruit is packed with sweet flavor. In combination with tart Granny Smith apples it makes a beautifully balanced pie.
I am including a basic pie crust recipe as well. Although, I hardly ever make my own when I can buy the roll out ones in the box out of the refrigerator section. This cuts 30 minutes of prep and it really doesn’t taste that different. Use what works for you. As for the decorative leaves on top, I cut them out of the second crust. It was easy to use a sharp knife for cut the leaves and them score the veins in them. First, cut some big enough to cover at least 3- 4 inches in width of the pie and long enough to reach the middle. Then use the scraps to cut some smaller ones to fill in leaving some small holes between leaves to allow the pie to vent while cooking. Get creative!
I used a 9.5 inch plain glass pie pan, not deep dish. I like that it is just a bit bigger. A 10 inch would be even better. And I just found these super cool silicone crust protectors instead of struggling with foil around the edges to keep them from burning. Some people think of the smartest ideas!
Apple Plum or Pluot Pie
Ingredients
For the Crust
- 2¾ cup all purpose flour
- 1¼ tsp salt
- 1¼ tsp sugar
- 8 oz unsalted butter, cold and cubed
- ½ cup cold water
Filling
- 4 apples, peeled, cored and sliced
- 3 pluots or plums, cored and sliced
- 6 tbsp butter
- 2 tbsp flour
- ½ cup sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ cup water
Instructions
- Put flour, salt and sugar in mixer with paddle attachment on low and add butter. Mix on medium-low until butter is incorporated. Drizzle with water and mix until dough comes together, but is still crumbly.
- Cut dough in half and form into 2 disks. Wrap in plastic and chill for at least 20 minutes.
- Roll out 1 disk to fit a 9-inch pie tin. Roll out the second disk and cut into shapes to decorate the top.
- Preheat oven to 350°F.
- Melt butter in a small pot or saucepan, then whisk in flour. Add both sugars, cinnamon and water and bring to a boil.
- Cool slightly and mix with fruit. Add the filling to your prepared pie shell.
- Brush pie dough decorations with egg wash and place on top of the filling.
- Bake at 350° until bubbly and the crust is golden (about 45 minutes to an hour). Cool fully before slicing.