Shredded Dough Apple Cherry

More of a pastry than a pie or tart, this treat impresses everyone and stays fresh for days (refrigerated). You can use prepared pie pastry and make this all butter or all vegetable based fat, depending on your preference. This is a lovely fall dessert, perfect for Rosh Hashanah or Succoth. This recipe is a variation on the Plum Tart in my cookbook, The New Treasury of Jewish Holiday Baking, River Heart Press 2017.

Pastry2 1/2 cups all-purpose flour 
3/4 cup unsalted butter 
1/4 cup vegetable shortening (or butter) 
1/2 cup ice water 
3/4 teaspoon salt 
1 tablespoon sugar

Filling 6 cups peeled apple wedges
1 ½ cups pitted sour or sweet cherries (canned or frozen)
3/4 cup sugar 
2 teaspoons fresh lemon juice 
1/8 teaspoon cinnamon 
1 tablespoons flour 
1 tablespoon cornstarch

Finishing Touches
Confectioners’ sugar

Generously spray a 9 or 10 inch quiche pan with removable bottom (you may also use a large pie pan or a tart pan — similar to a quiche pan but not as deep).

Place the flour in a large bowl. Cut or rub the butter and shortening into the flour until you have a somewhat even mixture of flour covered fat resembling a coarse meal. Make a well in the center and add most of the water. Stir with a fork or fingers to dissolve salt and sugar. Stir dough lightly with a fork to combine dry and liquid ingredients. Use hands when dough gets too hard to mix and combine to make a rough mass. If dough seems too dry, add remaining water. Knead very gently for a few seconds to smooth out dough. Divide dough in half and wrap both halves in plastic wrap. Place one in the fridge for an hour or two and one in the freezer. Chill at least one hour or overnight before using.

Prepare apples and place in a large bowl. Add in the cherries, sugar, lemon juice, cinnamon, flour and cornstarch.

Remove dough from fridge and on a lightly floured work surface, roll the pastry to fit pan bottom and sides. Fill the pastry shell with the fruit filling.

Preheat oven to 400 F.

Remove reserved dough from freezer. Using a metal hand grater, shred up dough, as you would cheese. If dough is too cold to work with, allow it to warm about 10–15 minutes. Arrange shredded dough over fruit. Place quiche dish on a baking sheet (this will catch drippings).

Bake 15 minutes at 400 F. Reduce heat to 350 F. and bake until juices begin to come through top and side surface and dough on top is lightly browned, another 25–30 minutes. Remove from oven and allow to cool well.

Before serving, dust with confectioners’ sugar.

Serves 8–10