it’s no secret. i really do look up to deb @ smitten kitchen, heidi@ 101 cookbooks and joy @ joythebaker, an enormous amount. I love when I check my email in the morning and i have something delicious to potentially create awaiting me in my inbox. oh the little pleasures of life.
i had some plums that i needed to use up and i always have some apples around…so when this gem popped into my inbox, i knew I would be in business. I also undertook this adventure because i had never made a pie before! Although this is a single crust pie, so it’s kinda cheating…it is still a pie in a form!
Adapted from Smitten Kitchen
Single Crust aka “The Lid”
7 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 teaspoon finely grated orange zest
1 large egg, lightly beaten
1 cup plus 7 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse or flaky salt (or less of table salt)
Milk or cream, for brushing crust
Coarse or fine sugar, for sprinkling crust ( I actually used some brown sugar)
1 pound ripe plums of your liking (i.e. quartered and pitted)
1 pound apples, peeled, cored and cut into small chunks
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Squeeze or two of orange or lemon juice
Special Addition: 1/8 teaspoon of nutmeg
1) In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
2) Mix in the lightly beaten egg and scrape down sides.
3) Slowly add the flour, baking powder and salt and beat until combined.
4) Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
Meanwhile…Assemble the pie:
5) Preheat oven to 350°F
6) Butter a pie or baking dish….gotta love that pyrex!
7) Add the fruit and spinkle it with the sugar, cinnamon, nutmeg and orange or lemon juice.
8) Gently toss the ingredients together once or twice
9) Roll out the firmed-up lid dough on a very well floured counter and gently lift it onto the pie and trim the overhang. It will most likely tear (use those little torn pieces to patch up your holes 🙂 )
10) Brush the crust with milk (and melted butter), sprinkle with brown sugar and bake for 40 minutes, until lightly golden on top.
12) Share and Enjoy!
Notes: I may or may not have eaten this pie for breakfast, lunch and dinner for the following two days. be prepared for that. so good. make this. share this. I would also potentially just try the same thing with a (god forbid) pre-frozen deep dish crust just to give the entire whole pie appeal. but this is delicious, quick and easy.