Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
535 per serving
- 2 cup unbleached flour, Crust
- 1 cup butter flavored Crisco, Crust
- 1/2 cup ice water, Crust
- 1/4 teaspoons salt, Crust
- 1 pounds apricots, peeled, Filling
- 1 pounds peaches, peeled, Filling
- 1 pounds plums, Filling
- 1/2 cup sugar, Filling
- 6 tablespoons King Arthur pie enhancer, Filling
- 1/4 teaspoons freshly grated nutmeg, Filling
- 1/8 teaspoons cinnamon, Filling
- 1/2 teaspoons lemon extract, Filling
- 1 large egg, beaten to blend, Filling
- edible sugar glitter, Filling
Step 1: Crust
Cut Crisco into flour. Dissolve salt in the water.
Step 2: Crust
Add water to flour mixture and knead until smooth dough is formed. Wrap tightly in saran wrap and store in refrigerator overnight.
Step 3: Crust
Roll out one crust, fit into pie plate, and place back into refrigerator for at least a half hour before using.
Step 1: Filling
Preheat oven to 400 F. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally.
Step 2: Filling
Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl.
Step 3: Filling
Whisk pie enhancer and reserved fruit liquid in a small bowl. Add pie enhancer mixture, nutmeg, cinnamon, and lemon extract, if using, to fruit; toss gently.
Step 4: Filling
Pour fruit mixture into unbaked pie crust in dish.
Step 1: Lattice Pie Top
Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4" wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively. For this pie, I used a pie top cutter to give the top an unusual decorative look.
Step 2: Lattice Pie Top
Brush beaten egg over crust and lattice. Sprinkle sugar glitter over crust. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temp to 350 F. Bake until crust is golden brown and juices bubble, about 40 mins longer. Let cool on a wire rack. Makes 1 pie or 8 servings.