1 jar of Red Hills Fruit Filling (Blueberry, Tart Cherry, Marionberry, or Tart Apple)
¼ cup pecans
1 cup all purpose flour
1 tsp. sugar
½ tsp. salt
½ cup cold unsalted butter, cut into small pieces
3 to 4 tbl. ice water
Preheat oven to 350. Toast pecans on baking sheet in the oven, stirring occasionally until fragrant and golden brown. Let cool for 10 minutes. Coarsely grind pecans in a food processor. Add flour, sugar, and salt; process until combined.
Add butter; process until mixture resembles coarse meal, about 10 seconds. With processor running, add the ice water in a slow, steady stream just until the dough comes together.
Turn out dough onto plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour or up to 1 day ahead.
Place Red Hills Fruit Filling into a 9-inch deep dish pie plate.
Preheat oven to 375. Roll out dough on lightly floured surface. Roll out to an 11 inch round that is about ⅛ thick. Carefully place dough on top of fruit mixture. Fold edge under itself. Chill in freezer until firm for 15 minutes.
Brush dough with cream and sprinkle with sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven and push some of the crust into the filling using a spoon. Bake again for 30 minutes, until golden brown and crisp. Let cool for 1 hour.
Recipe by Dundee Fruit Company at https://www.dundeefruit.com/1019/recipes-desserts-fruit-pandowdy/