makes one 9” double crust pie
1 recipe of your favorite pie dough, enough for a double crusted 9” pie.
Roll out one half of the dough and fit it into a 9” pie plate; crimp the edges. On a lightly floured sheet of parchment paper, roll out the second half of dough into a 10” circle, about ⅛” thick. Refrigerate the bottom and top crusts while you prepare the filling.
Filling-
5-6 red or purple plums, halved, pitted and cut into ¾” chunks (3 cups total)
4 apples (combination of sweet and tart) peeled, cored and cut into ¾” chunks (3 cups total)
¼ cup sugar
¼ cup dark brown sugar
generous pinch of salt
2 tablespoons honey
½ teaspoon freshly ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
2½ tablespoons cornstarch
zest of 1 lemon
1 tablespoon lemon juice
½ cup walnuts, coarsely chopped
Preheat your oven to 425 degrees. In a medium bowl, combine the sugars, salt, spices, cornstarch and lemon zest. In a large bowl, combine the plums, apples, honey, lemon juice and walnuts. Add the sugar/spice mixture to the bowl of fruit and mix well. Remove the pie shell and top crust from the refrigerator. Turn the filling into the pie shell, lift the top crust and place it over the filling. Seal and crimp the edges. Place the pie on a parchment lined baking sheet. Use a sharp paring knife to cut 4 slits in the center of the top crust. Bake the pie on the bottom shelf of your oven for 20 minutes. Reduce the oven temperature to 375 degrees, move the pie to the middle shelf of the oven, and continue baking for an additional 50 minutes, or until the juices bubble thickly around the edges and in the center of the pie. Let the pie cool completely before slicing. Serve with Cider Glaze.
Cider Glaze from The Silver Palate
4 tablespoons unsalted butter
2 tablespoons dark brown sugar
6 tablespoons sugar
generous pinch of salt
4 tablespoons apple cider
2 tablespoons fresh orange juice
3 tablespoons Applejack
2 tablespoons heavy cream
In a small saucepan, melt butter then add sugars and salt. Add cider, orange juice, Applejack and cream. Bring the mixture to a boil, reduce heat and cook for 4 minutes. Let cool before serving.
1 recipe of your favorite pie dough, enough for a double crusted 9” pie.
Roll out one half of the dough and fit it into a 9” pie plate; crimp the edges. On a lightly floured sheet of parchment paper, roll out the second half of dough into a 10” circle, about ⅛” thick. Refrigerate the bottom and top crusts while you prepare the filling.
Filling-
5-6 red or purple plums, halved, pitted and cut into ¾” chunks (3 cups total)
4 apples (combination of sweet and tart) peeled, cored and cut into ¾” chunks (3 cups total)
¼ cup sugar
¼ cup dark brown sugar
generous pinch of salt
2 tablespoons honey
½ teaspoon freshly ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
2½ tablespoons cornstarch
zest of 1 lemon
1 tablespoon lemon juice
½ cup walnuts, coarsely chopped
Preheat your oven to 425 degrees. In a medium bowl, combine the sugars, salt, spices, cornstarch and lemon zest. In a large bowl, combine the plums, apples, honey, lemon juice and walnuts. Add the sugar/spice mixture to the bowl of fruit and mix well. Remove the pie shell and top crust from the refrigerator. Turn the filling into the pie shell, lift the top crust and place it over the filling. Seal and crimp the edges. Place the pie on a parchment lined baking sheet. Use a sharp paring knife to cut 4 slits in the center of the top crust. Bake the pie on the bottom shelf of your oven for 20 minutes. Reduce the oven temperature to 375 degrees, move the pie to the middle shelf of the oven, and continue baking for an additional 50 minutes, or until the juices bubble thickly around the edges and in the center of the pie. Let the pie cool completely before slicing. Serve with Cider Glaze.
Cider Glaze from The Silver Palate
4 tablespoons unsalted butter
2 tablespoons dark brown sugar
6 tablespoons sugar
generous pinch of salt
4 tablespoons apple cider
2 tablespoons fresh orange juice
3 tablespoons Applejack
2 tablespoons heavy cream
In a small saucepan, melt butter then add sugars and salt. Add cider, orange juice, Applejack and cream. Bring the mixture to a boil, reduce heat and cook for 4 minutes. Let cool before serving.
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