Pluots, a hybrid plum and apricot fruit, lend flavor galore to this pie, a blue-ribbon winner at the Wisconsin State Fair.
State Fair Pie Competition 2009
Lorraine Demeter
West Allis, Wisconsin
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6
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fresh pluots (mixed variety), thinly sliced
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3/4
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cup sugar
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2
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tablespoons quick-cooking tapioca
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground nutmeg
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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egg white, beaten
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2
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tablespoons sugar
Steps
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1
Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
-
2
Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch tart pan with removable bottom. Brush egg white over crust. Pour pluot mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Brush top with egg white; sprinkle with 2 tablespoons sugar.
-
3
Bake 25 to 35 minutes or until golden brown. Cover with sheet of foil during last 10 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving.
-
1
Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
-
2
Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch tart pan with removable bottom. Brush egg white over crust. Pour pluot mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Brush top with egg white; sprinkle with 2 tablespoons sugar.
-
3
Bake 25 to 35 minutes or until golden brown. Cover with sheet of foil during last 10 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving.
Expert Tips
Lorraine Demeter of West Allis, Wisconsin, placed first with this pie recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Wisconsin State Fair.
To add a special serving touch, warm apricot jam in the microwave and drizzle it on dessert plates before adding slices of pluot pie.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 12g
- 19%
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- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 290mg
- 12%
- Total Carbohydrate
- 54g
- 18%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 27g
- Protein
- 0g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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