Recipe by Sydney Mike
Yeah, it's a pie and it's a casserole, and it's neither one, but it certainly is a rich and tasty treat! Preparation time does not include the time it takes to cool down.
Top Review by ElaineAnn
All I can say is WOW! I used "lite" canned fruit and Splenda brown sugar for the filling, and kept the regular sugar in the pastry dough. The filling was very festive tasting, the pastry was flaky and tender. I can see this on a Thanksgiving or Christmas menu. Made for Review My Recipe Tag. Thank you for a very lovely recipe Sydney Mike!
- 2 tablespoons cornstarch
- 1 (29 ounce) can peaches, sliced, undrained
- 1 (16 ounce) can plums, drained, pitted, quartered
- 1 (16 ounce) can pear halves, drained, sliced
- 1⁄2 cup maraschino cherry, halved
- 3⁄4 cup slivered almonds
- 3⁄4 cup golden raisin
- 1⁄2 cup dark raisin
- 1⁄2 cup light brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄3 cup vegetable shortening, cold
- 1 cup sour cream
- 1 tablespoon milk
- 1 tablespoon granulated sugar (again)
Directions See How It's Made
- Preheat the oven to 400 degrees Fahrenheit.
- In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
- In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
- Pour into a shallow 2-1/2 quart casserole.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
- On a floured surface, toss the dough lightly to coat with flour.
- Knead/roll the dough 8-10 times with a floured rolling pin.
- Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
- Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
- Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
- Brush top lightly with milk and sprinkle with sugar.
- Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
- Cool at least 25 minutes before serving.