The holidays are all about celebrating traditions and time with family, but for previous generations, the holidays were also about celebrating a bountiful pre-winter harvest. Those harvests included delicious fruits, scrumptious squash and hearty potatoes that could be frozen to last throughout the harsh winter.
A bountiful harvest —
This delectable dish combines autumnal fruits like apples, plums, raspberries, figs and more with crispy, buttery pie crust for a dessert that's a perfect throwback for the holidays.
Autumn fruit salad pie
1-1/2 cup unbleached all purpose flour
1-1/2 cup whole wheat flour
2 tablespoons granulated sugar
1 teaspoon salt
7 tablespoons vegetable shortening, chilled and cut into chunks
10 tablespoons unsalted butter, chilled and cut into small cubes
Combine all pie crust ingredients in a bowl. Mix thoroughly and form into a large ball. Cut ball in half and flatten each dough ball into a flat, rounded disk. Wrap each disk in plastic wrap separately and chill for at least 1 hour.
Once chilled, roll 1 dough disk into a 12-inch, rounded sheet on a flat, floured surface. Place in a 9-inch pie pan and set in refrigerator.
Heat butter in a large nonstick skillet on medium-high. Wait until the butter is no longer foaming, then remove from heat. Add sliced apples and 2 sliced plums into skillet and stir to coat fruit with butter. Remove skillet from heat and set aside.
In a small bowl, combine salt, sugar, cinnamon and cornstarch, then pour over apple and plum mixture. Return skillet to medium-high heat and toss until fruit is fully coated. Cover and cook for about 5 minutes or until apples are heated through. Add raisins and cook an additional 5 minutes. Remove from heat and place aside to cool.
Once filling is cool, place inside chilled pie shell. Arrange figs, remaining plums and raspberries on top. Preheat oven to 500 degrees F. Roll out second dough disk into a 12 inch pie topper. Cut vents in center, then place atop pie filling. Crimp edges along the sides, then sprinkle the top with sugar.
Reduce oven heat to 425 degrees F and bake for 25 minutes. Then reduce heat once more to 375 degrees F, rotate pie and bake for 30 more minutes or until crust is golden and juices are bubbling. Cool before serving.