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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Elyse Martinez
[email protected]This pie was a disaster! The crust was tough and the filling was too sweet. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
TK TV 2018
[email protected]This is my new favorite plum pie recipe! The crust is so flaky and the filling is just the right amount of sweetness and tartness. I love that I can use any type of plum I have on hand. I've made this pie with black plums, Italian prune plums, and pl
Deja De Anda
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the pictures. The crust was dry and crumbly, and the filling was too runny. I'm not sure what I did wrong.
Shoaib Munir
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was sweet and tart. I used a mix of black plums and pluots, and they worked perfectly. I will definitely be making this pie again.
Cernatu
[email protected]I'm not a huge fan of plum pie, but I decided to give this recipe a try. I'm glad I did! The pie was delicious. The crust was flaky and buttery, and the filling was sweet and tart. The plums were perfectly cooked, and they had a wonderful flavor. I w
Ahsan Danyal
[email protected]I made this pie for a potluck, and it was a huge success! Everyone loved it. The crust was flaky and buttery, and the filling was sweet and tart. The plums were perfectly cooked, and they had a wonderful flavor. I would definitely recommend this reci
Kaku Yt
[email protected]This pie was okay. The crust was good, but the filling was a little bland. I think I would have liked it more if I had used a different type of plum, or if I had added some spices to the filling. Overall, it was a decent pie, but not one that I would
Abrar Queen
[email protected]This pie was a disappointment. The crust was dry and crumbly, and the filling was too tart. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
Mary grace Barroca
[email protected]I was skeptical about making a plum pie, but I'm so glad I did! This recipe is fantastic. The pie was easy to make, and it turned out perfectly. The crust was golden brown and flaky, and the filling was bubbling and thick. The plums were perfectly co
Alexis Lopez
[email protected]I've made this pie several times now, and it's always a hit. The crust is so easy to work with, and the filling is delicious. I like to use a variety of plums, such as Italian prune plums, black plums, and pluots. The different flavors and textures m
Raja Chand
[email protected]This rustic plum pie was a delight! The crust was flaky and buttery, and the plums were sweet and juicy. I loved the hint of cinnamon and nutmeg in the filling. It was the perfect dessert to enjoy on a cold fall day.