Rustic Fruit Pie
Recipe: #12878
June 27, 2014
Categories: Desserts, Cheese, Apple, Plum/Prunes, Brunch, Christmas, Oven Bake, Vegetarian, Cream Cheese, Pies, more
"This is a free-form pie with a cream-cheese dough. The original recipe, from Prevention Magazine, was a Rustic Plum Pie. I imagine this would be equally good with other fruits - thinking of trying mango or peaches next. However, my first attempt was with apples, and it was mighty good! I just used cinnamon instead of ginger, and added a few bits of butter (about 2 teaspoons total) dotted on top of the apples. Shaped it oblong rather than round, so that it would fit in my toaster oven."
Ingredients
- DOUGH
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- FILLING
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- ALTERNATE FILLING:
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Nutritional
- Serving Size: 1 (290.3 g)
- Calories 318.1
- Total Fat - 12 g
- Saturated Fat - 7 g
- Cholesterol - 55 mg
- Sodium - 116.8 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 3.7 g
- Sugars - 31 g
- Protein - 8.3 g
- Calcium - 163.7 mg
- Iron - 1 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg
Step by Step Method
To make dough:
Step 1
In a food processor, pulse cream cheese, butter, sugar, and 1/4 tsp salt until well combined. Add flour, then pulse just until dough forms.
Step 2
On floured surface, form into flat (1"-thick) disk. Wrap in plastic and chill at least 30 minutes.
To make the pie:
Step 3
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 4
Roll dough out on a floured surface into a 14" circle. Place on the baking sheet.
Step 5
Toss plums with brown sugar, flour, ginger, and 1/4 tsp salt.
Step 6
Mound in center of dough, leaving 2 1/2" border. If using apples, dot the apples with bits of the butter. Fold dough over fruit, leaving center exposed.
Step 7
Brush crust with egg. Sprinkle with some granulated sugar.
Step 8
Bake until fruit is tender and crust is golden, 35 to 45 minutes.
Tips
- Food processor
- Parchment Paper