For the pastry:
- 1½ cups Shawnee Mills all-purpose flour
- ¼ cup sugar
- 1 stick Hiland butter, cold, cubed
- 2 teaspoons apple cider vinegar
- ¼ cup ice cold water
- 1 teaspoon Griffin’s vanilla
For the fruit mixture
- ½ cup Miller Pecan Co. pecans, coarsely ground
- 1½-2 pounds assorted fruit (peaches, plums, nectarines), thinly sliced.
- ½ pint fresh raspberries
- ¼ cup sugar
- 1 Hansen’s egg, lightly beaten
- 1 tablespoon sugar
Make a pastry crust: Place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until dough just begins to form. Turn out onto a clean surface, and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for one hour or until firm. Preheat oven to 400 degrees. Roll out the pastry between two sheets of nonstick baking paper to a 14- by 16-inch oval, and about ⅛-inch thick. Place on a large, lightly greased baking tray lined with nonstick baking paper. Spread pastry flat and sprinkle with ground pecans, leaving a 5 centimeter border. Place the stone fruits and sugar in a large bowl and toss to coat. Top the pecans with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal. Brush the pastry with the egg and sprinkle with sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden. Set aside to cool for 10 minutes. Serve with Hiland Vanilla Ice Cream.