Pear-Plum Pie

Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.

In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.

Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.

Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.

Alan's Pie Pastry: In a very large bowl combine 3-¿¿ cups all-purpose flour, 1 tablespoon sugar, ¿¿ to 1 tablespoon kosher salt, and ¿¿ teaspoon baking powder. With a pastry blender cut in 1-¿¿ cups cold unsalted butter leaving chunks the size of peas. Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream, and 1 teaspoon vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.