Ingredients
Pie Crust
- 1 Cup unbleached all purpose flour*
- 1 Cup whole wheat flour*
- 2 Tablespoons granulated sugar
- 1 Teaspoon salt
- 7 Tablespoons vegetable shortening, chilled and cut into chunks
- 10 Tablespoons unsalted butter*, chilled and cut into small cubes
- 6 Tablespoons ice water
Procedure
Pie Crust
Combine flours, sugar and salt in bowl or food processor, and pulse a few times to mix well. Add shortening and process with short quick pulses until mixture resembles cornmeal. Scatter pieces of butter over mixture, and pulse 10 to 12 times about 1 second each until mixture comes together in pieces about the size of small peas. Turn into mixing bowl, and drizzle mixture with 6 tablespoons ice water. With blade of rubber spatula, cut together until mixture looks evenly moistened; add more water, 1 tablespoon at a time as needed, continue to mix until mixture looks evenly moistened and begins to form a ball.
Shape into large ball; divide dough in half and flatten each half into a round flat disk. Wrap, separately, in plastic wrap and chill at least 1 hour. Then, remove one piece of dough from refrigerator, and roll into 12-inch circle on lightly floured work surface. Transfer to 9-inch pie pan; shape to fit and trim. Set aside in refrigerator*.
Filling
- 2 Tablespoons unsalted butter*
- 2 large Granny Smith apples
- 3 fresh plums, divided
- 1/8 Teaspoon salt
- 1/4 Cup granulated sugar
- 1/4 Teaspoon ground cinnamon
- 3 Tablespoons cornstarch
- 3/4 Cup California golden raisins
- 1/2 Cup fresh raspberries
- 1/2 Cup sliced fresh Black Mission figs
- 1 Tablespoon granulated sugar; for topping
Filling
Meanwhile, heat butter for filling in large non-reactive skillet over medium-high heat until no longer foaming; remove from heat. Peel, core and slice apples; pit and slice 2 plums. Add sliced fruit to skillet and stir to coat with melted butter. In small bowl, mix salt, sugar, cinnamon and cornstarch together well; sprinkle over apple-plum mixture and toss to coat evenly. Place skillet over medium-high heat; cover and cook, stirring occasionally, until apples are just heated through, about 5 minutes. Stir in raisins and cook 5 minutes more. Remove from heat and set aside to cool. Then, turn into chilled pie shell. Slice and arrange remaining plum, figs and raspberries evenly on top. Set aside.
Preheat oven to 500°F. Remove second piece of dough from refrigerator, and roll into 12-inch circle on lightly floured work surface. With sharp knife, cut several vents in center; then, arrange on top of filled pie and crimp edges together. Sprinkle top with 1 tablespoon sugar. Reduce oven heat to 425°F and bake for 25 minutes. Then, reduce temperature to 375°F, rotate pie, front to back, and bake for 30 minutes more, until juices bubble and crust is golden. Cool to room temperature before serving.
Notes:
1. King Arthur flour and Plugra butter available at Whole Foods are preferred.
2. Dough may also be wrapped airtight and frozen up to 6 months. Thaw completely before rolling.