1 recipe pastry for a double crust 9-inch pie, 1 cup white sugar, 3 tablespoons all-purpose flour, or more as needed, ½ teaspoon ground cinnamon, 1 pinch freshly grated nutmeg, 2 cups peeled, cored and sliced apples, 1 cup peeled, pitted and sliced peaches, 1 cup peeled, cored and sliced pears, 1 cup pitted and sliced plums, 1 teaspoon grated fresh ginger root, 1 tablespoon lemon juice
Instructions
Begin by preheating your oven to 425 degrees F (220 degrees C) and preparing a 9-inch pie plate with pastry. Combine sugar, flour, cinnamon, and nutmeg in a small bowl, then sprinkle 1/4 cup onto the bottom pastry. In another bowl, mix apples, peaches, pears, plums, and ginger with lemon juice before transferring the fruit to the pie plate. Evenly top the fruit with the remaining sugar mixture. Cover with a second pastry layer, sealing the edges and cutting vents, or use a lattice design. Bake at the initial temperature for 15 minutes, then reduce to 350 degrees F (180 degrees C) and bake for 35 more minutes until the crust is golden and the filling has thickened. Allow to cool completely before serving.
Nutrition
Total Fat 15g 19%, Saturated Fat 4g 19%, Sodium 235mg 10%, Total Carbohydrate 58g 21%, Dietary Fiber 3g 12%, Total Sugars 33g, Protein 3g, Vitamin C 12mg 59%, Calcium 14mg 1%, Iron 2mg 8%, Potassium 128mg 3%
