Crust
2 ½ cups flour
1/2 tsp. salt
2/3 cup shortening
4 tbsp. apple cider, or orange juice
2 tbsp. cold water, add 1 more tbsp if needed
2 tbsp. sugar, to sprinkle on top before baking
Filling
1/2 cup sugar
1 tsp. ground cinnamon
2 tbsp. minute tapioca, or cornstarch
1/8 tsp. salt
1 ½ cups purple plums, fresh, sliced
2 cups apples, peeled and sliced
1 ½ cups pears, peeled and sliced
1/3 cup dried cranberries
1/3 cup raisins
2 tbsp. fresh lemon juice, optional if using cornstarch as a thickener
1/4 tsp. nutmeg
3 tbsp. butter, sliced thin
2 tbsp. half-and-half, or milk
Making the crust
Preheat oven to 375 degrees.
In a medium-sized bowl, mix flour and salt. Cut in shortening until crumbly.
Sprinkle apple cider and water on top of the flour mixture. Toss with a fork.
Gather gently into 2 equal-sized balls and let rest for 5 minutes.
On a floured surface, roll out each half of the dough into a 12-inch circle. Fit one round into a 9-inch pie tin.
Making the filling
Combine sugar, cinnamon, tapioca and salt in a bowl.
Toss in the fruits and lemon juice. If using tapioca, let the mixture sit for at least 15 minutes to let it absorb the juices.
Assembling the pie
Spoon the filling into the prepared pie pan and dot with the thin slices of butter.
Cover with the top crust. Crimp edges shut and cut a few vents.
Brush crust with half-and-half and sprinkle 2 tbsp of sugar over the top of the pie.
Bake for 45-50 minutes or until filling is bubbly in the center and crust is golden.
Let cool completely on a wire rack before serving.
Sugar: 14g
:
Calcium: 14mg
Calories: 259kcal
Carbohydrates: 37g
Cholesterol: 7mg
Fat: 12g
Fiber: 2g
Iron: 1mg
Potassium: 118mg
Protein: 3g
Saturated Fat: 4g
Sodium: 83mg
Vitamin A: 151IU
Vitamin C: 4mg
