Winter Fruit Deep Dish Pie
|Canned sliced peaches||29 Ounce (1 Can, Undrained)|
|Canned purple plums||16 Ounce, drained, pitted, quartered|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs) (Dark Or Golden)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|For biscuit pastry|
|All purpose flour/Unbleached / self rising flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
Heat oven to 400°F.
In 2 1/2-quart shallow oval baking dish or casserole, combine all filling ingredients.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, sugar, baking powder and salt Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Stir in sour cream until blended.
On floured surface, toss dough lightly to coat with flour Knead 8 to 10 times.
Roll lighdy into oval slightly smaller than casserole, about 1/2-inch thick.
Flute edge, if desired.
Using biscuit cutter, cut 1 or 2-inch circle in center of pastry or cut a decorative design using small cookie cutters.
Top fruit mixture with pastry.
(Edge of pastry should not touch sides of casserole.) Brush pastry lightly with milk; sprinkle with sugar Bake at 400°F. for 35 to 45 minutes or until pastry is dark golden brown.
Cool at least 20 to 30 minutes before serving.
Serve with cream or ice cream, if desired