Deep-Dish Plum and Nectarine Pie
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Two of late summer's finest fruits under a sweet almond pastry make an irresistible dessert. Serve with Devon cream.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 440 |
| pro | 7 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 74 g |
| fibre | 5 g |
| chol | 97 mg |
| sodium | 58 mg |
| potassium | 436 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 17% |
| vit C | 18% |
| folate | 29% |
Suggested Recipes
-
6 cups (1.5 L) sliced pitted firm ripe prune or purple plums
4 cups (1 L) sliced pitted firm ripe nectarines
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
Pastry:
1-1/4 cups (300 mL) all-purpose flour
2/3 cup (150 mL) ground almonds
3 tbsp (45 mL) granulated sugar
Pinch salt
1/3 cup (75 mL) cold butter, cubed
3 egg yolks
3 tbsp (45 mL) water (approx)
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.
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.
Tags:
Fruits; Sugar/Sweets; Grains; Nuts; Cheese/Other Dairy; Eggs; Bake; Make-Ahead; Pastry-Sweet Pies and Tarts;
Source
Canadian Living Magazine: September 2009
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