pie pastry recipe (2 cup flour, 1 tsp salt, 2/3 cup Crisco, 4-6 tbl cold water) and not Joy's. I rolled out the pastry into a rough 11 inch circle, brushed it all with apricot jam, and dumped the apples in the middle. Then I turned up the sides of the crust to form a rim and baked it in the oven on a flat cookie sheet. Let it cool completely before transfering it to a serving plate. I served this with vanilla ice cream.--Deeelicious!
Preheat the oven to 375°F.
½ recipe Deluxe Butter Pie or Pastry Dough, below
Position a rack in the lower third of the oven.
Roll the dough into an 11-inch round. Lift the dough onto a large baking sheet. Leaving a 1-inch border at the edges, spread evenly over the dough:
¼ cup raspberry or other jam
Fold over the border to form a rim. Toss together gently:
4 medium plums, 2 medium peaches, peeled, or 2 medium nectarines, pitted and cut into 1⁄2-inch pieces ( ½ cup raspberries or blueberries)
2 tablespoons sugar
4 teaspoons all-purpose flour
Distribute the fruit mixture over the jam. Bake until the crust is golden brown and the fruit juices have thickened, 25 to 35 minutes. Serve warm.
Deluxe butter pie or pastry dough (pâte brisée)
One 9- or 10-inch double crust
This dough refrigerates well after baking and reheats to perfection.
2 ½ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter
¼ cup chilled vegetable shortening
Cut half the shortening into the flour mixture until it has the consistency of cornmeal. Cut in the remaining half until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap.