• 13 Ratings

A bit of sour cream makes the texture of this fruit pie's pastry flaky and moist. While we suggest filling it with our Pear-Plum Pie recipe, you could stuff it with any fruit flavor combination you like.

Source: Better Homes and Gardens
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Pear-Plum Pie

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
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  • 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.

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  • Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.

* To poach quince:

Cook, covered, in boiling water for 3 to 5 minutes; drain.

Nutrition Facts (Pear-Plum Pie)

491 calories; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 81 mg cholesterol; 105 mg sodium. 198 mg potassium; 68 g carbohydrates; 4 g fiber; 36 g sugar; 5 g protein; 0 g trans fatty acid; 826 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Alans Pie Pastry

Ingredients

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Directions

Instructions Checklist
  • 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.

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Reviews

13 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1