Posted by: Marla Tue, 3 Aug 2004, at 6:52 a.m.
Turbinado Sugar is made using 100% pure Hawaiian cane sugar from the initial
pressing of the cane, allowing the natural molasses to remain in the crystals.
The flavor is sweet and rich. The color is natural amber.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter
7 tablespoons ice water
2 cups pitted sour cherries
3 nectarines, pitted and chopped
3 fresh apricots, pitted and sliced
5/8 cup turbinado sugar ( Sugar in the Raw )
1 pinch ground cinnamon
1 tablespoon cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter, cut into pieces
1 teaspoon water
1 egg yolk
1 Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and
apricots into a colander to drain off any excess liquid.
2 To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter
into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of
water at a time until the dough sticks together. Add additional water if
necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an
inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough
and cut into long strips about 1/2 inch wide. Set aside.
3 To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in
the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot
with the remaining two tablespoons of butter. Arrange the pastry strips into a
lattice top and crimp edges. In a small bowl, whisk together the egg yolk and
teaspoon of water, and use a pastry brush to coat just the lattice strips--not
4 Bake in the preheated oven and bake for 25 minutes, until the crust begins to
brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an
additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.
Makes 1 - 9 inch pie