Ingredients
Equipment
Method
Pastry Dough:
- Combine flour and salt in a medium bowl. Cut in the butter with a pastry blender, fork or like I prefer is using my hands, until the mixture resembles coarse cornmeal.
- In a measuring cup, add cold water, vinegar and ice. Add 4 tablespoons of ice water, stirring the dough around the bowl with your hands to bring the dough together but a fork works too. As soon as it is moist enough to gather the dough together, (add the extra tablespoon if the dough is still dry) then form the dough into a large disc and wrap in plastic and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will create a tough dough.
Filling:
- In a large bowl, add the sliced peaches, plums, and apricots. Add lemon juice, starch, flour, sugars, cinnamon and ginger. Gently combine the ingredients and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12-13 inch circle. If the dough is too cold to roll, allow to set at room temperature for about 10 minutes. Then transfer to the lined baking sheet.
- Arrange the fruit to create a pleasing design, leaving about 1-2 inches from the edges. Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash and sprinkle raw sugar over the crust. Bake for 45-50 minutes until the crust is golden and the filing is bubbling.
- Allow to cool for about 15 minutes, and serve warm with ice cream or whipping cream.