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Plum, Apricot, and Almond Pie
serves 8 |
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- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1/4 tsp. salt
- 4 cups fresh apricots, thickly sliced
- 4 cups plums, thickly sliced
- 2 Tbs. Amaretto
- 1 Tbs. fresh lemon juice
- 1/8 tsp. almond extract
- 2 Tbs. unsalted butter, cut up
- 1 pre-prepared refrigerated pie crust (note: this is a 'bottomless' pie,
the pastry is used for a topping.)
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Preheat oven to 425°F.
Combine first 3 ingredients in a bowl.
Gently stir in next 5 ingredients.
Pour into a buttered 9 inch square baking pan. Dot with butter.
Roll pastry into a 13 inch square.
Fold into quarters and unfold over fruit in baking pan.
Cut vents in top. Tuck pastry edges into inside edge of pan.
Place pie pan on baking sheet.
Bake 35-40 minutes, or until crust is golden and filling is bubbly in center.
Cool on a wire rack.
This recipe serves 8 people.
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