Prep 20 mins
Cook 35 mins
Fruit topped with a biscuit pastry is a wonderful way to top off your dinner! Try cutting the pastry in heart shapes for the one you love!
- 1 (29 ounce) cansliced peaches, undrained
- 1 (16 ounce) can purple plums, drained,pitted and quartered
- 1⁄2 cup coarsely chopped nuts
- 1⁄2 cup dark raisins or 1⁄2 cup golden raisin
- 1⁄2 cup firmly packed brown sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄3 cup vegetable shortening
- 1 cup sour cream
- Heat oven to 400*.
- In 2 1/2 quart shallow oval or round baking dish or casserole, combine all filling ingredients.
- In medium bowl, combine flour, sugar, baking powder and salt.
- Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Stir in sour cream until blended.
- On floured surface, toss dough lightly to coat with flour.
- Knead 8 to 10 times.
- Roll lightly into oval slightly smaller than casserole, about 1/2 inch thick.
- Trim edges.
- Flute edge, if desired.
- Using biscuit cutter, cut 1 or 2 inch circle in center of pastry or cut a decorative design using small cookie cutters.
- Top fruit mixture with pastry.
- (Edge of pastry should not touch sides of casserole.) Brush pastry lightly with milk; sprinkle with sugar.
- Bake at 400* for 35 to 45 minutes or until pastry is dark golden brown.
- Cool at least 20 to 30 minutes before serving.
- If desired, serve with cream or ice cream.
Very good and interesting fruit pie, but I think the biscuit topping needs a bit more sugar. I cut the biscuit pastry into lattice strips to top the pie, but I think next time I will cut it into cookie shapes for a fun variation. Thanks for sharing!