(makes one 9" pie)
Pie Crust (adapted from Carole Walter’s Flaky Pie pastry)
11 oz. all-purpose flour
1 Tablespoon granulated sugar
¾ teaspoon salt
½ teaspoon baking powder
½ cup chilled non-hydrogenated shortening, cut into ¼” cubes
½ cup cold, unsalted butter cut into ¼” cubes
5-6 Tablespoons cold water
In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, salt and baking powder. Add the shortening and butter to the bowl, mixing on low just until crumbly. Transfer the mixture to a large bowl. Drizzle the cold water one tablespoon at a time, around the inside of the bowl using a fork to push the mixture towards the center. Add the remaining water one tablespoon at a time until the dough comes together. Divide the dough in half, dust with flour. Wrap each half in plastic and chill for at least one hour before using. Roll one half of the chilled pie pastry into a 12” circle, about 1/8” thick. Fit the rolled dough into a 9” pie plate, trim the edges to leave a 1” overhang around the pan. Roll out the remaining half of dough on parchment paper to about 1/8” thick, and trim it into a 12” circle. Chill both the top and bottom crusts while preparing the filling.
Plum Raspberry Filling
2 lbs. red or purple plums, halved, pitted and cut into thick wedges (5 generous cups)
1 cup fresh raspberries
zest from one small orange
2 Tablespoons fresh orange juice
½ cup granulated sugar
½ cup dark brown sugar
3 Tablespoons cornstarch
¼ teaspoon ginger
¼ teaspoon cardamom
¼ teaspoon freshly ground nutmeg
egg wash made of 1 egg and 1 teaspoon of water
2 Tablespoons of coarse raw sugar, for sprinkling on top of lattice
Pre-heat oven to 375 degrees.
In a small bowl, combine the sugars, cornstarch and spices. Whisk to combine. In a large bowl, place the plums, orange juice and zest. Add the sugars, cornstarch and spices to the plums, mixing gently with a rubber spatula. Set aside.
Place the chilled pie shell on a parchment lined baking sheet. Add half of the plum mixture to the pie shell, sprinkle with ½ cup of the raspberries, then repeat with the remaining plums and raspberries. Cut the top crust into wide lattice strips, weave the lattice over the fruit, then tuck and seal the edges. Crimp as desired, and brush the dough with egg wash. Sprinkle with coarse raw sugar, cover the edges of the pie with aluminum foil strips to prevent overbrowning. Bake at 375 degrees for 50 minutes, then reduce heat to 350 degrees and bake for an additional 15-20 minutes or until the crust is golden and the juices are bubbling thickly. Let cool on a rack for at least 2 hours before slicing.