plum-apple pie

Reblogged from More Than One More Day, New York City, Tuesday, October 26, 2010
I was in Chinatown on Friday morning to pick up pastries for our trip to Philadelphia. The fish/fruit market on Canal Street was selling these prune plums. Plums are in season. I try to buy what’s in season and of course, buy local. It’s economical, as prices are lower for fruit in season, and it makes sense to cook and eat what is available rather than what has to be flown in or trucked for miles. I found this recipe on The Smitten Kitchen, one of my favorite cooking blogs, and thought I’d share it. This is a single-crust pie and it’s somewhat unusual in that the crust is on top rather than on the bottom.

Plum-Apple Pie

Pie Filling:
1 pound (2 cups) prune plums, halved and quartered
1 pound apples, peeled, cored, and sliced into chunks
2 tablespoons sugar
1/8 teaspoon cinnamon
squeeze or two (or three) of orange juice

In a large bowl combine the fruit, sugar, cinnamon and orange juice. Butter a 9 inch glass pie plate and pie plate and pour the fruit mixture in it. Set aside.

Preheat oven to 350˚F.

Pie Lid:
Have at room temperature~
7 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon finely grated orange zest
1 large egg, lightly beaten
1 cup plus 6 1/2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
beaten egg, milk, or cream for brushing on the crust
1 tablespoon sugar for sprinkling

Cream butter with sugar and orange zest. Add egg. In a medium bowl, combine flour, baking powder, and salt. Add to butter mixture in three batches. Beat until just combined. Do not over mix. Turn out into a sheet of plastic or waxed paper. Freeze for 10-20 minutes or until firm. Roll out onto a well-floured board. Carefully fold the dough and unfold it on top of the fruit in the pie plate. Trim the edges and crimp. Don’t worry if the dough tears. Patch any tears with the excess dough. Gently press down the dough on top of the fruit. Crimp the edges. Brush the top with beaten egg, milk, or cream. Sprinkle the top with sugar.

Baked, the pie lid crust crumbles and is lightly sweet, like a flaky sugar cookie. Serve with crème fraîche, sweetened whipped cream, or vanilla ice cream.