(makes one 9-inch pie)
For the filling:
- 6 cups plums and apricots, pitted and cut to wedges
- 1/2 cup sugar
- 2 teaspoons cornstarch
For the crust:
- 1 1/2 sticks cold unsalted butter, cubed
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2-3 tablespoons cold water
- optional: 1 egg and sugar to brush on top before baking
- Make the crust: Combine the flour and salt. Using a pastry blender, your fingers or a food processor, cut the butter into the flour. If using the food processor, pulse several few times until the pieces of butter are no larger than a pea. The mixture should resemble coarse crumbs. Add water one tablespoon at a time and stop when the dough is malleable enough to form a ball. (If using food processor, slowly add water one tablespoon at a time to the mixture while pulsing it just until a ball is formed). Break into two balls. Cover them with plastic wrap and chill at least 30 minutes. (Crust can be made several hours beforehand.)
- In a large bowl, combine the fruit with the sugar and cornstarch and mix well. Roll one pastry ball out and transfer to the bottom of a 9-inch pie pan. Fill with the fruit. Roll out top crust on a sheet of waxed or parchment paper, and carefully transfer peel off on top of the pie. Crimp edges to seal the pie shut, and poke holes throughout the top with a fork to ventilate the filling. Brush top of pie with the beaten egg mixed with a little water, and sprinkle the top of the pie with sugar. Bake at 375 degrees for about 40 minutes, or until lightly browned on top.
- A good way to tell if the pie is fully baked is to see if the pie is bubbly in the middle where the vent-holes are. If not done all the way, the pie will be runny even after it is cooled.
*Recipe taken from Gojee.com.