- Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
- In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
- Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
- Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.
From the Test Kitchen
* To poach quince:
Cook, covered, in boiling water for 3 to 5 minutes; drain.
Alans Pie Pastry
- In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.
Nutrition Facts (Pear-Plum Pie)
- Per serving:
- 491 kcal cal.,
- 23 g fat
- (14 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 81 mg chol.,
- 105 mg sodium,
- 68 g carb.,
- 4 g fiber,
- 36 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet