Apple Plum Pie

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Apple-Plum Pie

By Kandis Smith at the LIttle Red Fox, from Edible DC Fall 2015

For the crust: 

  • 2¾ cups all-purpose flour

  • 1¼ teaspoons salt

  • 1 ¼ teaspoons sugar

  • 8 ounces butter, cold and cubed

  • ½ cup water (cold)

Put flour, salt and sugar in mixer with paddle attachment on low and add butter. Mix on medium-low until butter is incorporated. Drizzle with water and mix until dough comes together, but is still crumbly. 

Cut dough in half and form into 2 disks. Wrap in plastic and chill for at least 20 minutes. 

Roll out 1 disk to fit a 9-inch pie tin. Roll out the second disk and cut into shapes to decorate the top. 

For the filling: 

  • 4 apples, peeled, cored and sliced

  • 3 plums, sliced

  • 6 tablespoons butter

  • 2 tablespoons flour

  • ½ cup sugar

  • ½ cup brown sugar

  • ½ teaspoon cinnamon

  • ¼ cup water

Directions

Preheat oven to 350°F.

Melt butter in a small pot or saucepan, then whisk in flour.

Add both sugars, cinnamon and water and bring to a boil.

Cool slightly and mix with fruit. Add the filling to your prepared pie shell. 

Brush pie dough decorations with egg wash and place on top of the filling. 

Bake at 350° until bubbly and the crust is golden (about 45 minutes to an hour). Cool fully before slicing.