Drupey Pie recipe
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Ingredients
- 2 cups all-purpose flour 1 teaspoon salt .791 cup butter 7 tablespoons ice water 2 cups pitted sour cherries 3 nectarines, pitted and chopped 3 fresh apricots, pitted and sliced ⅝ cup turbinado sugar 1 pinch ground cinnamon 1 tablespoon cornstarch 2 tablespoons all-purpose flour 2 tablespoons butter, cut into pieces 1 teaspoon water 1 egg yolk
Nutrition Info
- 423.3 caloriescarbohydrate: 52.8 gcholesterol: 81.5 mgfat: 22.3 gfiber: 2.7 gprotein: 5.1 gsaturatedFat: 13.6 gservingSize: -sodium: 449.8 mgsugar: 23.2 gtransFat: : -unsaturatedFat: : -
Directions Drupey Pie
Directions
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Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour, pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.