I love summer. Abundant of fresh fruits just waiting for you to enjoy. This is my Purse Pie - basically a crostada - open face free form pie. I was not able to eat cherries for many years, but I found out that I am okay with it, and here they are in my Cherry and Plum Purse Pie. Plucot and plums from family garden.
Large (metal) mixing bowl; spatula; measuring cups; pie pan or oven proof pan; rolling pin
Mix the following ingredients into a large mixing bowl.
1 Cup of Fresh cherries - pitted and cut into halves
4 Fresh large plums, cut into LARGE chunks
1/2 C Sugar or 12+ tsp of sugar
3 TBsp KATAKURIKO - Japanese Potato Starch
1/2 tsp salt
2 TBsp butter - set aside: add last onto the top of the mixture once they are in the pie dough. If you prefer, break it into small chunks and mix it into the fruits mixture.
1 Cup Flour
1/2 tsp salt
1/3 Cup Butter
2 TBsp Vegetable Shortening or just use 2 TBsp of Butter
Ice Cold water
Egg Wash for the pie shell:
1 Egg + 2 TBsp milk
Mix the pie dough - flour and salt. Work the butter / + shortening (if you are using shortening) into the flour with fingers. Rub the butter into flour until they are about pea size. Add Ice Cold water 1/4 C water. Gently mix and let the flour absorb. Then, add a tsp more ice cold water at a time as you form the dough into a ball with the other hand. The dough should be soft like your ear lobe. Let it rest for 10 minutes - covered in refrigerator. Heat oven to 400'F.
Roll it out. Transfer to your baking pan.
Tricky part: Add the fruits mixture to the center of the dough. Working quickly to prevent fruits liquid from spreading over to the edge of the pie shell - Gather and fold the pie dough to enclose the fruits mixture. Dab the top with 2 TBsp butter with fingers. Brush with egg wash.
Bake till fruits mixture bubbles. About 45 minutes If the pie shell is getting browned before the fruits starts to bubble, cover the pie shell with aluminum foil, and remove it 5 to 7 minutes before removing from the oven. ***All depends on the BTU power of your oven.