Four Season Pie

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Four Season Pie
Four Season Pie
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Course Desserts
Servings
Ingredients
Crust:
Filing:
Course Desserts
Servings
Ingredients
Crust:
Filing:
Four Season Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Crust:
  1. Cut the butter into half inch cubes and freeze for at least 15 minutes; an hour is even better.
  2. Combine flour and salt in a food processor. Pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter. Add ice water a tablespoon at a time, pulsing until mixture just begins to clump together. If dough doesn’t hold together, add a little more water and pulse again. Let rest in refrigerator for about 20 minutes before using.
Filing:
  1. Preheat oven to 425° F.
  2. Mix all ingredients together. Pour into an unbaked 9-inch pie shell. Cover with a lattice top pie crust. Brush with an egg wash of eggs beaten with a dash of light cream on attice top. Bake for about 45 minutes.
Recipe Notes

This recipe is from Cottage Street Bakery at 5 Cottage Street in Orleans and also at 483 Main Street in Chatham. This recipe also appeared in the August 2013 issue of Cape Cod LIFE.

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