Deep-Dish Plum and Nectarine Pie

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	440440 cal
pro	7 g7g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	74 g74g carb
fibre	5 g5g fibre
chol	97 mg97mg chol
sodium	58 mg58mg sodium
potassium	436 mg436mg potassium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	1717 vit A
vit C	1818 vit C
folate	2929 folate

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Two of late summer's finest fruits under a sweet almond pastry make an irresistible dessert. Serve with Devon cream.

Ingredients

6 cups sliced pitted firm ripe prunes 6 6cups cupssliced pitted firm ripe pruneprunes or purple plums
4 4cups cupssliced pitted firm ripe nectarinenectarines
1 cup granulated sugar 1 1cup cupgranulated sugar
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
2/3 cup ground almonds 2/3 2/3cup cupground almonds
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
1 pinch salt 1 1pinch pinchsalt
1/3 cup cold butter , cubed1/3 1/3cup cupcold butter, cubed
3 egg yolks 3 3egg yolkegg yolks
3 tbsp water 3 3tbsp tbspwater

Preparation

Pastry: In bowl, whisk together flour, almonds, sugar and salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. In small bowl, whisk 2 of the egg yolks with water. Drizzle over dry ingredients, stirring briskly with fork and adding up to 1 tbsp (15 mL) more water to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

In large bowl, toss together plums, nectarines, sugar, flour and cinnamon; spread in 10-inch (25 cm) deep-dish pie plate. Set aside.

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Brush rim of pie plate with water. Place pastry over filling. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under. Flute edge, pressing pastry to plate. Whisk remaining egg yolk with 1 tbsp (15 mL) water; brush some over pastry. Cut steam vents in top.

Bake on parchment paper–lined or foil-lined baking sheet in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 50 to 55 minutes. Let cool on rack.

Source : Canadian Living Magazine: September 2009