Peach Plum Pear Casserole Pie

Ingredients

• 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 almond
• 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

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.

3. 3

   In a large bowl, combine cornstarch mixture, peaches, plums, pears, cherries, almonds, raisins, brown sugar, cinnamon & nutmeg.

4. 4

   Pour into a shallow 2 1/2 quart casserole.

5. 5

   In a medium bowl, whisk together the flour, 1st tablespoon of sugar, baking powder, & salt.

6. 6

   Cut in the cold shortening until mixture is coarse, then stir in the sour cream until blended.

7. 7

   On a floured surface, toss the dough lightly to coat with flour.

8. 8

   Knead/roll the dough 8-10 times with a floured rolling pin, then roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.

9. 9

   Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.

10. 10

    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.

11. 11

    Brush lightly with milk & sprinkle with sugar.

12. 12

    Bake about 40-45 minutes or until the pastry is a dark golden brown.

13. 13

    Cool at least 25 minutes before serving.