Fruity Pie

This delightful multi-fruits pie is adapted from a blueberry pie adapted from"The All-American Dessert" by Nancy Baggett. I especially like the crust, which uses sour cream.

For the crust:
8 tbsp cold unsalted butter
1/4 cup solid shortening (I omitted this for my crust)
2 1/3 cups all-purpose flour
1 1/2 tbsp sugar
3/4 tsp salt
1 tbsp fresh lemon juice
1/3 cup sour cream
2-4 tbsp ice water

Mix the flour, sugar & salt in a food processor. Sprinkle the butter & shortening, process till crumb-like texture is achieved. Mix in lemon juice, sour cream and ice water, and knead to form a dough. Roll out 1/2 of the dough and press the dough on the base & sides of a pie dish. Reserve the remaining portion for the lattice top.

For the filling:
- a handful of blueberries
- a handful of green grapes
- 2 plums
- 1 orange

- 1 1/4 cup sugar (or according to individual preference for sweetness)
- 1/4 tsp cinnamon
- 5 tbsp cornstarch
- 1 1/2 tbsp butter
- 2 tbsp lemon juice

In a saucepan over small fire, mix the sugar, cinnamon, butter & fruits. Add the cornstarch to thicken the filling once the juices from the fruits has started to ooze out.

Pour the filling over the crust that has been pressed in the pie dish. Use the remaining dough to roll out into a round as large as the top of the pie dish. Cut into strips and lay on top of the pie filling to make a lattice design. If there is some bits of dough left, it can be rolled & cut out into desired shapes to decorate the border. Brush the pastry crust with egg wash & bake.

Dust with icing sugar once the pie has been baked & cooled. Serve with a scoop of vanilla ice-cream.

Cheers,

petite nyonya