2 cups flour
1/2 tsp salt
1/2 cup cold butter cut in pieces(1 stick)
3 tbsp cold shortening
5-6 tbsp cold water
1 egg beaten with 1 tbsp water for glazing
3 cups pitted and sliced fresh peaches
2 cups fresh blueberries
1 cup pitted and sliced black plum
1/2 cup sugar
1/4 cup corn flour
1 tsp cinnamon powder
1 tbsp fresh lemon
1 tsp vanilla
2 tbsp butter,cut into pea size pieces
1:For the crust,sift the flour and salt into a bowl.Add the butter and shortening and cut in with pastry blender until the mixture resembles coarse crumbs.Then add in enough water to bind the dough.
2:Gather into 2 balls,one slightly laregr than the other.Wrap in clear plastic and refrigerate for at least 30 minutes.
3:On a lightly floured surface,roll out the larger dough ball about 1/8 inch think.Transfer to a p inch pan and trim the edge.Refrigerate.
4:Preheat oven at 4250F.
5:Roll out the remaining dough 1/4 inch think.Use a leaves cutter to cut out all the dough.Mark veins with a knife.Brush the bottom of the pie shell with egg glaze.
6:In a mixing bowl,combine all the filling ingredients,mix well.Spoon the fruit mixture into the pie shell.Dot with pieces of butter or margarine.
7:To assemble,start from the outside edge and cover the filling with a ring of leaves.Place a second ring above,starrering the position.Continue with rows of leaves until covered.Place a ball on the center.Brush with glaze.
8:Bake for 10 minutes.Lower the heat to 350F and continue to bake for 35-40 minutes more.
I used my fondant and gum paste cutter to cut the leaves shape.
I need an expert advise for my filling..I found out that the filling is too watery or liquid.I guess the fresh fruit contain alots of water retention.Maybe I should cook the fruit first ???Anyone?.This is my first time baking fruit pie with cover leaves.I like this leaves shape.How about you?.
Any suggestion for improvement is welcome.I have never said die attitude!!.I'm going to experiment more fruit pie before the summer is over!.Come back for more pies!!