Plum Good Apple PieNews Canada Flaky Crust: 2 1/4 cups 550 ml Five Roses Cake & Pastry Flour 1 tsp 5 ml sugar 3/4 tsp 3 ml salt 1/4 cup 50 ml cold butter 1/2 cup 125 ml shortening 1 egg Ice water Filling: 1 lb 500 g red plums, stoned and sliced 3 large apple peeled, and chopped 1 tbsp 15 ml lemon juice 3/4 cup 175 ml granulated sugar 3 tbsp 45 ml Five Roses All Purpose Flour 3/4 tsp 3 ml cinnamon 1 egg yolk 1 tsp 5 ml milk granulated sugar Crust: In a bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter, then shortening until the size of peas. In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup 125 ml. Stir egg mixture, 1 tbsp 15 ml at a time, into flour mixture until pastry is moistened and holds together in a ball. Press dough together and flatten into two 5-inch 13 cm rounds; wrap with plastic wrap and chill for 30 min. Filling: In a bowl toss fruit with lemon juice. In a small bowl, stir sugar, flour and cinnamon; stir well into fruit. Roll out pastry on lightly floured surface to 1/8-inch 3 mm thickness, to fit 8-inch 20 cm pie plate. Trim edge of pastry and brush edge lightly with water. Roll out pastry for top crust, cutting steam vents. Spread plum/apple mixture evenly into bottom crust. Place top crust over cutting about 3/4-inch 1.5 cm overhang; fold under bottom crust edge, pressing to seal. Finish crust edge as desired. In small bowl mix egg yolk and milk, brush a little over crust and sprinkle with a little sugar. Bake at 425ºF 220ºC for 10 min.; reduce to 350ºF 180ºC and bake for another 30 min. or until apples are soft and crust is golden brown. For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca. - News Canada
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