Chop all of the fruit above in a food processor or by hand until quite fine (but still chunky). Add all other ingredients and chopped fruit to a large pot and boil until thick and syrupy, at least 30 minutes, and up to several hours covered on very low. Use your favorite pie crust recipe (mine is here: http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ although I add more like 2 tb of turbinado (or raw) sugar to the dough right at the end so that it's sandy-feeling.
Roll out dough to form a bottom crust. Reserve the extra for the top lattice or plain crust. Use a leaf cookie cutter to be extra fancy. Pour in filling, and top with a vented whole crust, lattice, or designs of your choice. Bake at 350 for 45-55 min.
This pie is extremely rich and dense!
Ingredients
Directions
Chop all of the fruit above in a food processor or by hand until quite fine (but still chunky). Add all other ingredients and chopped fruit to a large pot and boil until thick and syrupy, at least 30 minutes, and up to several hours covered on very low. Use your favorite pie crust recipe (mine is here: http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ although I add more like 2 tb of turbinado (or raw) sugar to the dough right at the end so that it's sandy-feeling.
Roll out dough to form a bottom crust. Reserve the extra for the top lattice or plain crust. Use a leaf cookie cutter to be extra fancy. Pour in filling, and top with a vented whole crust, lattice, or designs of your choice. Bake at 350 for 45-55 min.
This pie is extremely rich and dense!
