PLUM SLAB PIE
Provided by Valerie Bertinelli
Categories dessert
Time 6h30m
Yield 12 servings (one 18-by-13-inch pie)
Number Of Ingredients 18
Steps:
- For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
- Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray.
- Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie.
- Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together.
- For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes.
- To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
- Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
- Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
- Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes.
SANDHILL PLUM PIE
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
- Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
- Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g
EASY AS PLUM PIE
With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!
Provided by momaphet
Categories Pie
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Place one pie crust into a 9"pie dish.
- Wash plums, do not peel.
- Cut plums in half remove pit, then into quarters.
- Arrange plums in the pie crust.
- Mix together the dry ingredients, then sprinkle over the plums.
- Dot with the butter.
- Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
- Cut about 6 1" slits into the top of the pie.
- Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
- Cool, serve warm or cold.
PLUM PIE
I get lots of plums from neighbors who are glad to share. My husband loves this special dessert. Of course, he claims to only like two kinds of pies-warm ones and cold ones!-Shirley Smith, Noti, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.
CLASSIC PLUM PIE WITH CUSTARD
This traditional favourite is an ideal post-Sunday lunch pud
Provided by James Martin
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
- For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
- Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.
Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium
RUSTIC PLUM PIE
Categories Food Processor Dairy Fruit Dessert Bake Fourth of July Thanksgiving Vegetarian Plum Summer Pastry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Make dough:
- Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.
- Preheat oven to 375°F.
- Make filling:
- Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
- On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.
SANDHILL PLUM PIE
This tart, sweet wild plum pie will make your taste buds scream with excitement!
Provided by Sabrina LaDane Cudd
Categories Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
- Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
- Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g
PLUM GOOD PIE BY SOUTHERN LIVING
This is a differently delicious pie by Southern Living. I love fresh plums and this pie truly captures summer in each bite. Enjoy!
Provided by hermioneg
Categories Pie
Time 1h15m
Yield 10 inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- PASTRY SHELL Combine flour and sugar; add butter and vinegar, mixing well. press evenly into bottom and halfway up sides of lightly greased 10-inch piepan. Prick bottom with a fork.
- Bake at 400 degrees for 10 minutes.
- Cut each plum into 8 wedges; discard pits. Sprinkle flour evenly in bottom of partially baked pastry shell. Arrange plum wedges side by side in pastry shell, overlapping.
- slightly. Combine cinnamon and sugar;sprinkle over plums. Pour eggs over top, covering surface evenly. Bake at 400 degrees for 30 minutes or until top is lightly browned.
Nutrition Facts : Calories 306.2, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 99.8, Carbohydrate 44, Fiber 1.7, Sugar 26.5, Protein 4.4
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