by News Canada
Flaky Crust:2 1/4 cups (550 ml) Five Roses Cake & Pastry Flour 1 tsp (5 ml) sugar 3/4 tsp (3 ml) salt 1/4 cup (50 ml) cold butter 1/2 cup (125 ml) shortening 1 egg Ice water Filling: 1 lb (500 g) red plums, stoned and sliced 3 large apple peeled, and chopped 1 tbsp (15 ml) lemon juice 3/4 cup (175 ml) granulated sugar 3 tbsp (45 ml) Five Roses All Purpose Flour 3/4 tsp (3 ml) cinnamon 1 egg yolk 1 tsp (5 ml) milk granulated sugar Crust: In a bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter, then shortening until the size of peas. In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup (125 ml). Stir egg mixture, 1 tbsp (15 ml) at a time, into flour mixture until pastry is moistened and holds together in a ball. Press dough together and flatten into two 5-inch (13 cm) rounds; wrap with plastic wrap and chill for 30 min. Filling: In a bowl toss fruit with lemon juice. In a small bowl, stir sugar, flour and cinnamon; stir well into fruit. Roll out pastry on lightly floured surface to 1/8-inch (3 mm) thickness, to fit 8-inch (20 cm) pie plate. Trim edge of pastry and brush edge lightly with water. Roll out pastry for top crust, cutting steam vents. Spread plum/apple mixture evenly into bottom crust. Place top crust over cutting about 3/4-inch (1.5 cm) overhang; fold under bottom crust edge, pressing to seal. Finish crust edge as desired. In small bowl mix egg yolk and milk, brush a little over crust and sprinkle with a little sugar. Bake at 425şF (220şC) for 10 min.; reduce to 350şF (180şC) and bake for another 30 min. or until apples are soft and crust is golden brown. For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca. - News Canada
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