...and said, "What a good boy am I!" (LOL)Bottom Crust Fresh Fruit Pie (adapted from Martha Stewart Living Bottom Crust Plum Pie) - Makes 1 nine-inch pie - Martha's recipe uses only plums, prolly cuz she's Polish; I use what I've got.
Ingredients
- 1/3 cup flour
- One pie crust - If you're smart, you'll just buy it at the supermarket.
- One pie crust - If you're smart, you'll just buy it at the supermarket.
If you're really good, you'll make it from scratch.
- about 5 not-too-ripe plums, washed, pitted and quartered (freestone is always best)
- about 5 apricots, washed, pitted and quartered
- handful of blueberries to fill it out
- 1/2 cup granulated sugar, plus more for sprinkling (and you can use more, cuz there's no such thing as too sweet a pie)
- 1/4 teaspoon nutmeg
- Juice of 1/2 lemon
- 2 tablespoons cold unsalted butter, cut into small pieces
- Confectioners' sugar, for dusting
- Creme fraiche, for serving (or you can skip the exotic tartness and just use whipped cream)
Directions
Preheat oven to 400 degrees.
- about 5 not-too-ripe plums, washed, pitted and quartered (freestone is always best)
- about 5 apricots, washed, pitted and quartered
- handful of blueberries to fill it out
- 1/2 cup granulated sugar, plus more for sprinkling (and you can use more, cuz there's no such thing as too sweet a pie)
- 1/4 teaspoon nutmeg
- Juice of 1/2 lemon
- 2 tablespoons cold unsalted butter, cut into small pieces
- Confectioners' sugar, for dusting
- Creme fraiche, for serving (or you can skip the exotic tartness and just use whipped cream)
Directions
Preheat oven to 400 degrees.
Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes. (Some ppl like to "seal" a crust - I'll let you figure out how to do that.)
In a large bowl, combine plums, apricots, blueberries, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound fruit in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
Sprinkle the pastry with granulated sugar. Bake until the fruit is tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.
In a large bowl, combine plums, apricots, blueberries, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound fruit in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
Sprinkle the pastry with granulated sugar. Bake until the fruit is tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.
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