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.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- .79100000858307 cup butter
- 7 tablespoons ice water
- 2 cups pitted sour cherries
- 3 nectarines, pitted and chopped
- 3 fresh apricots, pitted and sliced
- 5/8 cup turbinado sugar
- 1 pinch ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons butter, cut into pieces
- 1 teaspoon water
- 1 egg yolk
- 2 tablespoons all-purpose flour
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat22g | 29% |
Saturated Fat14g | 68% |
Cholesterol82mg | 27% |
Sodium450mg | 20% |
Total Carbohydrate53g | 19% |
Dietary Fiber3g | 10% |
Total Sugars23g | |
Protein5g | |
Vitamin C8mg | 40% |
Calcium40mg | 3% |
Iron2mg | 12% |
Potassium301mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this