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.
PLUM PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 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.
FAVORITE PLUM PIE
I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.
Provided by Michael Thompson
Categories Desserts Pies Fruit Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
- Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g
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.
PERFECT PLUM PIE
This recipe came from a Taste of Home cookbook. It's my all-time favorite pie! It shocks the taste buds. Be sure to have a piece while it's still warm!
Provided by PuglyDuckling
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- In bowl, combine first 6 ingredients; pour into pastry shell.
- For topping, combine sugar, flour, cinnamon and nutmeg.
- Cut in margarine until coarse.
- Sprinkle over plums.
- Bake in preheated 375 degree oven for 60 minutes or until golden brown.
- (May need to cover crust edges with foil during baking to prevent burning.).
PLUM PIE
Bake a Plum Pie with sweet plum filling and a flaky crust. This Plum Pie is as easy to make as you-know-what, but that can be our little secret.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h35m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Toss plums with sugar and tapioca in large bowl. Let stand 15 min.
- Line 9-inch pie plate with 1 crust as directed on package for 2-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SPICED PLUM PIE
Categories Milk/Cream Fruit Dessert Bake Fourth of July Mother's Day Back to School Plum Vanilla Fall Summer Clove Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
- Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
- Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.
- Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.
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
SUGAR PLUM TART
Sugar plums,available in high summer, aresweet and small; they'rehalved and baked on almondfrangipane in a rich patesablee.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 5
Steps:
- Press dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
- Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 10 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
- Spread frangipane in shell. Arrange plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust tart with confectioners' sugar.
SPICED PLUM PIE
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. -Lucille Mead, Ilion, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.
Nutrition Facts : Calories 412 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 303mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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