Rustic Apple Plum Pie

appleplumpie.jpeg

What is it about pies that can ring in the seasons? I feel like I was just making my first strawberry-rhubarb pie of the season, and suddenly, it's time for apple. I'm sure before I know it, we'll be craving pumpkin.

Baking a pie seems so wholesome, so '50s, and so much like my mom. It's something I have fond memories of doing as a kid in my parents' old mustard yellow kitchen. I hope one day my own children recall the times we baked pie together, and maybe I'll even be lucky enough to bake a few with their kids one day.

So the other rainy afternoon, when my four-year-old son, Ollie, begged me, "Can we make pie today?" (in spite of how alluring Spiderman cartoons were on Netflix streaming) -- how could I refuse? This time, my almost-two-year-old daughter demanded her turn with the rolling pin and so both kids helped to tame the homemade crust.

Of course, cooking in my kitchen always seems to be a fly-by-the-seat-of-your-pants kind of experience, so when the kids wolfed down half of the pie crust dough raw, the dessert suddenly became open face. It's a little more rustic, and well, half the carbs as usual! I'll include the full dough amount, just in case you have a hankering for raw dough yourself...

Rustic Apple and Plum Pie

(for a typical 9" pie dish)

For the Crust
2 sticks cold but not frozen, butter (I used Organic Valley)
2 cups flour (Daisy organic flour is simply the best for baking. SO fluffy)
1 tsp salt
1 tsp sugar
1/4 cup ice cold water
1 egg (for brushing the top of the pie) -- I didn't actually get to this part...but if you use a top crust, then an egg makes it extra pretty)

For the Filling
6-8 assorted apples (I used Galas and Fujis), peeled and cut into large slices
5-7 plums, peeled, and cut into quarters
juice of 1 lemon
1/2 cup sugar
1/2 cup melted butter
1 teaspoon cinnamon

Preheat oven to 375. Chop up butter into little pieces. Toss in the food processor along with flour, sugar, and salt. Pulse for a few seconds. Add in water slowly while pulsing. You don't want to over mix it, just pulse until the pie mix becomes crumbly. Like this:

Then, dump the mix into a large bowl. Mush it together until you have formed to equally sized balls of dough. Wrap and chill in the fridge for 15-30 minutes while you prep the filling.

Combine apples, plums, lemon juice, sugar, and cinnamon in a large bowl. Stir well. Lastly, stir in melted butter and toss well.

Roll out your dough. I use a piece of canvas on the counter (covered in flour) and a pastry cloth on my rolling pin. This is a game changer. Otherwise, the dough is always sticky and a pain to work with. Roll out both crusts if you're doing a top. Lay the bottom crust in the pie dish and top with the apple plum filling. If you're not doing a top crust, pop in the oven now. Otherwise, lay the top crust on and brush with whisked egg. Pop in the oven for about an hour or so. I covered mine with foil halfway through. Let stand for a few hours before serving. Serve at room temperature (or even a little warm -- back in the oven for this). Vanilla ice cream is a nice addition!

My kitchen help. You can see half the dough in my daughter's mouth. She is also covered with green marker, don't worry, it's not blood poisoning...Ollie seems less than enthusiastic, but only because he has just consumed almost a pound of butter and is falling into a food coma.