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From Dorothy McNett's recipes at www.dorothymcnett.com. This method helps to maintain a better bottom crust, less likely to become soggy from the fruit juices. Try it! It is the very best method to bake a double crust fruit pie! Serve with a dollop of whipped cream and a tablespoon of Apricot Curd.
for the crust:
Preheat oven to 425 degrees. Using food processor with steel chopping blade in place, whirl flour, salt, and pepper. Cut the cold butter into about 3 portions and pulse to cut the butter into the flour mixture. Add the water and just pulse enough to form a ball of dough. Do not overmix! Divide into two portions, one a little bigger than the other. Roll out the larger one to fit into bottom of a 9 or 10 inch glass or ceramic pie dish. Roll out the remaining crust and set aside. Combine filling ingredients and pile gently into the bottom crust. Dot with butter. Arrange the top crust over, sealing with your fingers dipped into juices from the filling, and crimping the edges. With the tip of a sharp knife, make a few decorative slits in the top for steam vents. Brush top surface with the egg glaze, or cream, and sprinkle with sugar. Cook in microwave oven for 10 minutes. (You may not believe this, but it is the best way to keep the bottom crust from getting so soggy from the fruit juices!) Then transfer to your preheated oven, TURN OVEN DOWN TO 375 degrees and bake for another 30-35 min., or until pie is beautifully browned. Cool at least 1 hour before serving.
Recipe created 1994-07-06.