Autumn Fruit Salad Pie
By Alexis Grinbold, Pastry Chicago Fourth Annual Amateur Pie Contest
Raisins, figs, raspberries, plums and apples -- all the fruits of Fall -- make a great pie!
- Serving Size: 1/8 pie
- 1-1/2 cup unbleached all purpose flour*
- 1-1/2 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
- 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
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*.
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 lighly 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.
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.
Nutrition Facts Per Serving
Calories 570 (45% from fat); Total Fat 30g (sat 14g, mono 10g, poly 4g, trans 1g ); Cholesterol 45mg; Protein 7g; Carbohydrate 74g; (Dietary Fiber 7g; Sugars 31g; ); Iron 2.5mg; Sodium 330mg; Calcium 40mg; Potassium 400mg
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