All Purpose Flour
Unsalted butter (2 sticks)
Organic cane sugar
8-10 Pluots (of choice)
Cinnamon Sugar (Cinnamon and sugar combined in equal parts).
Egg wash (one whole egg + 1 TBSP of water)
Start of by cutting up your butter into small cubes and place into the refrigerator to chill until needed.
Once the butter is chilled you can make the pie crust. Start by placing 2 1/2 cups of AP flour, 1 Tbsp of sugar, and 1 tsp of salt into a food processor, pulse to combine.
Next, add in the chilled butter cubes, pulse to combine and break down the butter.
Now, add in 1/4 cup of ice cold water and pulse to create the dough.
Next, dump out the dough mixture onto a well floured surface and knead the dough, then shape into two equal disks.
Cover with plastic wrap and place in the fridge for 2-24 hours.
Once the dough has chilled and is ready to use start to prep your pluots.
Start by thinly slicing the pluots and place them into a large bowl.
Next, add 1/4 cup of sugar to the bowl of sliced pluots. Give them a toss and let sit for ten minutes.
After ten minutes, drain the excess liquid from the bowl and add in 1/4 cup of APF and 2 Tbsp of cinnamon sugar. Give it a mix to coat the pluots evenly.
Next, roll out the pie crusts into two 12 in. rounds (make sure it is not too thick or it will not cook all the way through).
Place one pie crust on the bottom of the pie dish and pat into place.
Now fill with the pluot mixture.
Next, place the top crust over the filling and crimp the edges, either with a fork or your fingers.
Now, add some slits with a knife for air ventilation while baking.
Lastly, brush on egg wash over the crust to give the pie a golden glow.
Pre-heat your oven to 375 degrees and bake for 45 minutes or until the filling is bubbling.
Remove pie from the oven and let cool before serving.