Drupey Pie

Drupey Pie
Special Recipe : Drupey Pie

Summary

Drupey Pie

I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.

Servings 0}

Integrated

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • .791 cup butter
  • 7 tablespoons ice water
  • 2 cups pitted sour cherries
  • 3 fruit (2-1/2"dia)s nectarines, pitted and chopped
  • 3 apricots fresh apricots, pitted and sliced
  • u215d cup turbinado sugar
  • 1 pinch ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon water
  • 1 egg yolk

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).Place cherries, nectarines and apricots into a colander to drain off any excess liquid.

  2. To Make Dough:In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.

  3. To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.

  4. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

Per Serving:

  • 423.3 calories
  • protein 5.1g 10% DV
  • carbohydrates 52.8g 17% DV
  • fat 22.3g 34% DV
  • cholesterol 81.5mg 27% DV
  • sodium 449.8mg 18% DV.

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