Mixed Pluot Tart

Pluots, a hybrid plum and apricot fruit, lend flavor galore to this pie, a blue-ribbon winner at the Wisconsin State Fair. MORE+ LESS-

By Pillsbury Kitchens

March 5, 2010

State Fair Pie Competition 2009

West Allis, Wisconsin

fresh pluots (mixed variety), thinly sliced

3/4

cup sugar

tablespoons quick-cooking tapioca

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

box Pillsbury™ refrigerated pie crusts, softened as directed on box

egg white, beaten

tablespoons sugar

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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.

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.