Pies & Tarts


2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold and cubed
½ cup vegetable shortening
4–6 tablespoons ice cold water
2 cups all-purpose flour
¼ cup packed light brown sugar
1/2 cup granulated sugar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ stick unsalted butter, melted
6 tablespoons olive oil
15 cups stone fruit (I used a mixture of peaches, plums, and cherries)
½ cup cornstarch
Juice from 1 lemon
2 tablespoons bourbon
1 tablespoon vanilla bean paste
3/4 cup packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
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Make the crust. In a large bowl stir together flour, sugar, and salt. Add the butter and shortening and work it into the dough using your hands until the butter and shortening are broken into small pieces and the dough begins to come together. Add 4 tablespoons of water and work it into the dough. Squeeze a portion of the dough together. If it holds, it’s good to go. If it doesn’t add more water 1 tablespoon at a time until it does. Wrap the dough in plastic and place it in the refrigerator for at least 2 hours and up to overnight.
Preheat the oven to 400 degrees F. On a floured surface roll the dough out so that it fits in a 9 by 13 inch pan. You may do this in two pieces and press them firmly together in the pan. Patch dough as necessary so the entire bottom and sides of the pan are covered completely. Refrigerate while you make the filling.
In a large bowl (or your giant stock pot like me), make the filling. Stir together fruit, cornstarch, lemon juice, bourbon, vanilla, sugar, cinnamon, and ginger until fully combined.
In a medium bowl, make the topping. Stir together flour, sugars, pepper, salt, and cinnamon. Add the melted butter and oil, stirring until clumps of various sizes form.
Remove the pan from the refrigerator and add the filling to the crust. Leave most of the liquid in the bowl. If you add it all to the pan, the pie will be soupy. Sprinkle the topping evenly over the filling. Place the pan on a rimmed baking sheet lined with foil because it will bubble over.
Bake for 20 minutes. Reduce the oven temperature to 375 degrees F and bake for an additional 50-60 minutes until crust is golden brown and filling is bubbling. Cool at least 4 hours before cutting and serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.

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