Summer Garden Tutti-frutti Pie

Name: Summer Garden Tutti-frutti Pie
Cuisine: France
Ingredients: 1¾ cups sifted unbleached all-purpose flour; ¼ cup finely ground almonds or pistachios; ¼ cup finely ground almonds or pistachios; 7 tablespoons cold unsalted butter plus 1 tablespoon to butter the pie plate; 7 tablespoons cold unsalted butter plus 1 tablespoon to butter the pie plate; 7 tablespoons cold unsalted butter plus 1 tablespoon to butter the pie plate; 1 teaspoon pure almond extract; ¼ cup cold water; 1 cup sliced ripe peaches; 1 cup sliced ripe greengage plums; 1 red Black Friar or other black or red plum, sliced; 1 red Black Friar or other black or red plum, sliced; 1 red Black Friar or other black or red plum, sliced; ½ cup red raspberries; ½ cup pitted red sweet or sour cherries, as you prefer; ½ cup pitted red sweet or sour cherries, as you prefer; ¼ cup orange juice; 2½ tablespoons instant tapioca; 1¼ to 1¾ cups granulated sugar, to your personal taste; Small pinch of salt; 2 tablespoons unsalted butter, cut into ⅓-inch cubes

Preparation info

FFR—One 9 inch double-crust pie;
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This pie makes good use of all the summer fruit that ripens at once and too fast in our fruit baskets. If the fruit listed below is not available, simply replace it with any other juicy fruit available in your bowl.

Ingredients

For the pastry

1¾ cups sifted unbleached all-purpose flour
¼ cup finely ground almonds or pistachios

Europe
France
Pie
Vegetarian
Summer

Method

Using the pastry ingredients listed above, make the pastry as directed. Roll two thirds of the pastry out into one round sheet ⅙ inch thick and the remainder into another smaller round sheet of the same thickness. Keep refrigerated between two pieces of plastic wrap until ready to use.

Mix the fruit and orange juice together in a large bowl. Mix t