My brother-in-law gave us a bag of plums...so, of course, I've got to turn it into a pie.
I'm surprised to see most plum pie recipes don't required peeling, which is AWESOME! Pitting them, though, is another story. :o(
- pie pastry for a double crust pie
- 2-1/2 lb plums, pitted and sliced
- 1 teaspoon vanilla*
- 2 teaspoons, finely grated orange zest, packed**
- 1 cup sugar
- 1-1/2 teaspoons cinnamon
- 2 Tablespoons cornstarch
- 1/2 teaspoon ground cardamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons cream
- *The original recipe called for half a vanilla bean, split lengthwise
- **about 2 oranges
Preheat oven to 375º. Place a foil-lined baking sheet on a bottom rack to catch dripping juices.
Roll out half the dough and line the pie tin. Trim and set aside in the fridge as you work on the filling.
Add vanilla and orange zest to plums and stir.
Mix the remaining filling [dry] ingredients then toss with the fruit to coat.
Roll out the other half of pie dough.
Then pour filling into lined pie tin and cover with the top crust.
Trim and fold over the edges.
Cut vents into the top of the pie.
Brush the top crust with cream.
Mix the topping sugar and cinnamon and sprinkle over the top of the pie.
Bake until filling bubble thickly through the slits, around an hour and a half. Every half hour, check the pie and cover with foil to prevent over-browning.
Cool completely before serving.