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| Jump Rope Pie |
"'Apples, peaches, pears and plums; tell me when your birthday comes!' How many times did I play this skipping game as a child, and never thought to combine those fruits until now. It's such a fresh-tasting combination of flavours. Great on its own, or enjoy a slice with a scoop of vanilla ice cream or a dollop of whipped cream."
Ingredients :
- 1 recipe pastry for a double crust 9-inch pie
- 1 cup white sugar
- 3 tablespoons all-purpose flour, or more as needed
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 2 cups peeled, cored and sliced apples
- 1 cup peeled, pitted and sliced peaches
- 1 cup peeled, cored and sliced pears
- 1 cup pitted and sliced plums
- 1 teaspoon grated fresh ginger root
- 1 tablespoon lemon juice
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
- Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
- Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
- Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.
Notes :
- If fruit is very juicy, you may need to increase the flour amount by 1 tablespoon.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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