sweets for every tooth.

Wednesday, May 12, 2010

More Pie. ApplePlumApricot.

Appluot Pie.  Ok, that makes no sense, but I can't come up with a better combination of the three fruits in this pie.  Apples, Plums, Apricots.  Cotaplum?  Plapplecot?  Aprumpple?  See, it's difficult.  Let me know if you have any better suggestions and I might just bake you one of these beauties.  Why did I choose these three fruits, you may ask?  Well, for one, apricots just came into season and they remind me of my childhood playing in the tree house in our giant apricot tree in the back yard.  And then there were these gorgeous plums at the Kosher Market I like to buy my produce at (so frickin' cheap).  And then I thought, what the heck?  Let's throw some Granny Smiths in the mix too, they always make a pie delightful!

Here's what you'll need:

Double Pie Crust (You should probably use my All-Butter Crust because it tastes really good.)

2 Granny Smith Apples
3 Large Plums
5 Apricots

1/2 Cup White Sugar
1/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/4 Cup Quick-Cooking Tapioca (this is a thickening agent, can use 1/4 cup flour instead, or 2 Tbs cornstarch)
Zest and Juice of One Lemon
2 Tablespoons Unsalted Butter

Extra butter or one egg white for brushing top crust (optional)

1. Preheat oven to 425 Degrees Fahrenheit.

2. Prepare your fruit.  Halve and pit apricots, then quarter them.  Halve and pit plums, then quarter each half (if that's too much math talk for you, just make sure each plum eventually becomes 8 slices or so).  Peel, core and thinly slice apples.  Place fruit in large bowl and squeeze lemon juice over the fruit.

3. Combine sugars, cinnamon and tapioca in a small bowl.  Mix until evenly combined.  Add lemon zest and work into the mixture with fingertips.  Pour over fruit and toss lightly with hands until fruit is evenly coated.

4. Roll out half of your pie crust to 1/8" thickness.  Lay into pie dish.  Pierce bottom of crust with a fork a few times.  Pour fruit into crust, be sure all juices make it into the pie.  Dot top of fruit with 2 Tablespoons butter.  Roll out second half of pie crust to 1/8" thick and lay on top of pie, using water to seal the top crust to the bottom crust around the edge of the pie.  Generously cut slits in the top of the pie to allow steam to escape.  Brush the top of the pie with butter or an egg white if you like a shiny golden crust.

5. Bake at 425 for 40-45 minutes, until crust is golden and your kitchen smells amazing.

I LOVE THIS PIE!  Tart apples+sweet plums+really sweet and soft apricots=YUM.  Gonna go pat myself on the back for this recipe now.

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