Rustic Amaretto Pluot Pie

1. For the crust, whisk together flour, buttermilk powder, salt and baking powder in a medium-sized bowl. Using a pastry cutter or two forks, cut in shortening and butter until mixture becomes crumbly. The mixture should be filled with small lumps of butter/flour.

2. In a small bowl mix together vinegar and water and pour it over the flour mixture. Mix together using a fork. With your hands, pat the crust together until it forms one cohesive ball. If needed, add an additional tablespoon or two of water to get the crust into a uniform ball shape. Flatten the ball into a disk, wrap in plastic wrap, then refrigerate for at least 30 minutes.

3. Meanwhile, pit and slice the plouts. (Note: The best way I found for pitting the pluots was to cut into the pluot lengthwise until the knife hit the pit then circle around its circumference. Then, twist the two halves apart and use a knife to cut out the remainder of the pit, or simply pull it out with your fingers.)

4. Place pluots, brown sugar, amaretto, vanilla and salt into a small saucepan. Bring to a boil over medium high heat, stirring occasionally. In a small bowl whisk cornstarch together with 1 tablespoon water until dissolved. Stir cornstarch mixture into the pluot mixture, reduce heat to medium, and stir until mixture becomes somewhat thick. Remove from heat.

5. Preheat the oven to 400 F. Take crust out of the fridge. Using a floured rolling pin, roll the dough out on a sheet of parchment paper to about 10-11 inches around. Brush the surface of the crust with the tablespoon of milk. Layer pluot mixture in the center of the dough circle, leaving at least a 2-inch perimeter uncovered all the way around. (As you can see, my pie was very full. If you would like the crust to cover the fruit more, take about 1/2 cup of the filling mixture out and eat it separately with ice cream or yogurt.) Using your fingers fold the crust in around the pie, pinching the seams together but leaving the center part of the filling exposed. Wetting your fingers a bit helps get a better seal on the crust. Transfer the crust, on the parchment paper to a baking sheet and bake at 400 F degrees for 15 minutes. Turn heat to 350 F and continue to bake for another 40-45 minutes or until crust is golden brown.

Note: We like to keep this on the tart side because it pairs so well with a dollop of ice cream. If you would like it sweeter add 2 tablespoons of extra brown sugar.