Flaky Crust:


2 1/4 cups (550 ml) Five Roses Cake & Pastry Flour


1 tsp (5 ml) sugar


3/4 tsp (3 ml) salt


1/4 cup (50 ml) cold butter


1/2 cup (125 ml) shortening


1 egg


Ice water


Filling:


1 lb (500 g) red plums, stoned and sliced


3 large apple peeled, and chopped


1 tbsp (15 ml) lemon juice


3/4 cup (175 ml) granulated sugar


3 tbsp (45 ml) Five Roses All Purpose Flour


3/4 tsp (3 ml) cinnamon


1 egg yolk


1 tsp (5 ml) milk


granulated sugar


Crust: In a bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter, then shortening until the size of peas. In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup (125 ml). Stir egg mixture, 1 tbsp (15 ml) at a time, into flour mixture until pastry is moistened and holds together in a ball. Press dough together and flatten into two 5-inch (13 cm) rounds; wrap with plastic wrap and chill for 30 min.


Filling: In a bowl toss fruit with lemon juice. In a small bowl, stir sugar, flour and cinnamon; stir well into fruit. Roll out pastry on lightly floured surface to 1/8-inch (3 mm) thickness, to fit 8-inch (20 cm) pie plate. Trim edge of pastry and brush edge lightly with water. Roll out pastry for top crust, cutting steam vents. Spread plum/apple mixture evenly into bottom crust. Place top crust over cutting about 3/4-inch (1.5 cm) overhang; fold under bottom crust edge, pressing to seal. Finish crust edge as desired. In small bowl mix egg yolk and milk, brush a little over crust and sprinkle with a little sugar. Bake at 425ºF (220ºC) for 10 min.; reduce to 350ºF (180ºC) and bake for another 30 min. or until apples are soft and crust is golden brown.


For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.


- News Canada






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