Spiced Plum Pie

l_RU191417Ingredients

  • 1
    Recipe Pie crust
  • 10
    large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)
  • 3/4
    cup packed brown sugar
  • 1/4
    cup cornstarch
  • 2
    tablespoons chopped candied ginger
  • 2
    teaspoons finely shredded orange peel
  • 1
    teaspoon ground cinnamon
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon ground nutmeg
  • 1/4
    teaspoon ground cloves
  • 1
    tablespoon vanilla bean paste or pure vanilla extract
  • 1
    tablespoon sugar
  • 1
    tablespoon cornstarch
  • 1
    egg
  • 1/4
    cup coarse sugar

 

Directions

1.       Preheat oven to 350 degrees F. Prepare Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

2.       For plum filling, in a 5- to 6-quart Dutch oven combine plums with 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together brown sugar, cornstarch, candied ginger, orange peel, cinnamon, salt, nutmeg, and cloves; add to plums in the Dutch oven. Add vanilla. Toss gently to combine.

3.       For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick. Transfer to a 9-inch deep-dish pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

4.        For top crust, roll remaining ball into a 12-inch-diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust; trim edges. Crimp or decorate edge as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

5.         Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1-1/2 to 1 3/4  hours until filling is thick and bubbly and crust is golden brown. (If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time.) Cool on a wire rack.

Piecrust Ingredients
  • 2
    cups cold all-purpose flour
  • 1
    cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes
  • 1
    tablespoon sugar
  • 1
    teaspoon salt
  • 1/2
    cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)
  • 1
    teaspoon lemon juice

 

Directions

1.        In the bowl of a food processor fitted with the blade attachment,  pulse together  all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

 

Original recipe in the November 2012 edition of Better Homes and Gardens

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