Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 cups sliced apples
- 2 cups sliced plums
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate mixing bowl, combine the sliced apples, sliced plums, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon juice. Mix well.
5. On a floured surface, roll out one of the dough disks into a 12-inch circle. Transfer the dough to the pie dish and trim the edges. Pour the fruit mixture into the pie dish.
6. Roll out the second dough disk into a 12-inch circle. Cut the dough into strips and create a lattice pattern on top of the fruit mixture. Brush the lattice with the beaten egg and sprinkle with coarse sugar.
7. Bake the pie for 50-60 minutes, or until the crust is golden brown and the fruit is bubbling. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 370
Total fat: 18g
Saturated fat: 11g
Cholesterol: 75mg
Sodium: 150mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have plums, you can use peaches or nectarines instead.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- Add a teaspoon of vanilla extract to the fruit mixture for extra flavor.
- Add a tablespoon of brandy or rum to the fruit mixture for a boozy twist.
- Add a cup of fresh berries to the fruit mixture for a mixed fruit pie.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Cover the pie with foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Fresh mint leaves
- Sliced plums or apples
Pairings:
- Coffee
- Hot tea
- Vanilla ice cream
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the crust is too wet, add a tablespoon of flour at a time until it comes together.
Food safety advice:
- Make sure the fruit is thoroughly washed before slicing.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
- Fruit pies have been a popular dessert in America since the colonial era.
- The first recorded apple pie recipe dates back to 1381 in England.
Flavor profiles:
- Sweet
- Tart
- Spicy
Serving suggestions:
- Serve the pie warm or at room temperature.
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Taste: Sweet, Tart, Fruity, Cinnamon, Cinnamon-Spiced, sweet, fruity, tangy, buttery, spiced