Boston-style baked beans are these.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 recipe pastry for a double crust 9-inch pie
- 1 cup white sugar
- 3 tablespoons all-purpose flour, or more as needed
- ½ teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 2 cups peeled, cored and sliced apples
- 1 cup peeled, pitted and sliced peaches
- 1 cup peeled, cored and sliced pears
- 1 cup pitted and sliced plums
- 1 teaspoon grated fresh ginger root
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
- Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
- Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
- Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.
- If fruit is very juicy, you may need to increase the flour amount by 1 tablespoon.
Reviews
I made this pie late in the evening so it’s problems may have been down to my own tiredness and inexperience. I’m not a fan of tropical mixtures, and this pie was completely tropical. (Really tangy) I think I’ll just risk a plum pie next time since the plum was what I wanted to taste. I didn’t taste any. The baking time wasn’t quite long enough and I didn’t notice until it was cooled the next morning. Plus, the filling was completely runny once it cooled. The night before it was thicker, almost goo. But in the morning it was tangy soup. Oh well, I couldn’t eat it, but my brother could, so 2 stars.
i made a Jump Rope Crisp! This is one of the YUMMIEST i’ve ever made. the combination of fruits and the spices make a spectacular taste sensation. The ginger just takes it right over the top! This is definitely a keeper.Thanks for sharing your lovely recipe Jody!
I made this pie for a family gathering and everyone raved about it. Raved, I tell you. I created the recipe, it was great the first time I made it, and it was a huge hit the most recent time. It will remain one of my favourite go-to pie recipes.