Spiced Apple Plum Pie

Our children have fall break this week. One of our annual family traditions at this autumn season is to go to a local apple, cherry, and pumpkin farm, enjoy a hayride, and stock up on apples, cider, fresh donuts, and carving pumpkins while we’re there. My son loves apple pie, but I actually prefer to mix apples with other fruit. This year I had the last of the Satsuma plums a family member gave us and decided to mix them with apples to make a pie, which is a lovely autumn dessert. The Satsuma plums give the pie a pretty red tinge, but you could use Italian plums or black plums.

Spiced Apple Plum Pie
Heirloom Scottish Pie Crust (makes enough for 2 double-crust pies)
1-1/2 c. all-purpose flour
1-1/2 c. pastry flour
1-1/2 c. 00 flour
3/4 tsp. fine sea salt
1-1/2 c. room-temperature lard
2/3 c. ice water

5 c. peeled and sliced apples (about 6 apples-I used Gravensteins and Honey Crisp)
2 c. sliced Satsuma plums (10-12 med. plums)
3/4 c. white sugar
1/4 c. light brown sugar
1 Tbsp. flour
1 Tbsp. fresh orange juice
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. freshly ground cardamom
1/4 tsp. kosher salt

For the crust: Combine flours in a large bowl. Add salt and mix. Add lard and mix with your hands to resemble coarse crumbs. Add water and barely mix it until it holds together; do not handle too much. Roll into 2 circles on flat surface with as little flour as possible (just to keep from sticking). Place first circle in a 9-inch deep dish pie plate. Add the filling. Top with second circle of crust. Crimp the edges. Cut slits in top of pie. Bake at 375 degrees for 55-60 minutes until filling is bubbling in the middle. Turn half way through baking. Remove from oven and cool on rack.

For the Filling: Mix apples and plums together. Add sugars, flour, and orange juice. Stir to combine. Add spices and salt. Let sit for 5 minutes for the flavors to meld. Pour into prepared crust.


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