Pluots, apriums, apriplums, and plumcots … all these “new fangled” fruits that are hybrids of plums and apricots. Or something like that. I have to say that many of them are yummy just as eating fruit, but even better when baked as they are juicy and tart — which I really like in a pie. The variety that I used here are “Honeybunch Pluots”, which were very much like firm, dark red all the way through plums, but with a bit of a fuzzy exterior like an apricot. I added sugar and cinnamon, and then more sugar on the crust to make it a little crunchy — textural variety! This same pie can be make with any plum or hybrid variety, and if you make one with apricots, lower your sugar level somewhat. Overall, a nice little pie, if I do say so myself!
Ingredients
For the Pie Crust / Pastry
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
For the Filling
12-14 honeybunch plouts, quartered
1 tablespoon corn starch
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg yolk mixed with 1/4 cup milk
coarse sugar, for sprinkling
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, divide, then flatten into two disks. Wrap in plastic; chill 2 hours.
Preheat oven to 375F. Spray a 8 inch pie plate with baking spray.
Quarter plouts and place in a medium bowl (leave the skins on). Sprinkle with corn starch, cinnamon and sugar and stir to combine. Set aside while you roll out the crust.
Roll out one of the dough disks to a 12-inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon the plout mixture onto the pie plate. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. Lightly brush pastry with some of beaten egg wash. Sprinkle with coarse sugar.
Bake until filling is bubbling and pastry is golden, 55 minutes to an hour. Cool slightly on baking sheet on a rack. Serve warm or at room temperature.
