Deep-Dish Plum Pie
Enjoy the sweet and tangy flavors of fresh plums in this delightful pie. The juicy plums are nestled in a flaky pie crust, creating a comforting and irresistible dessert that is perfect for any occasion. Serve it warm with a scoop of creamy vanilla ice cream for a truly decadent treat.
— Constant Cookbook
Ingredients
- 1 1⁄4 cups sugar
- 3 Tbs. cornstarch or quick-cooking tapioca
- 1⁄2 tsp. ground cinnamon
- Pinch of salt
- 2 1⁄2 lb. plums, pitted and sliced 1⁄4 inch thick
- (about 5 cups)
- 1 Tbs. cold unsalted butter, cut into small pieces
- 1 rolled-out basic pie dough round (see related
- recipe at left)
- Vanilla ice cream for serving (optional)
Instructions
- In a small bowl, stir together the sugar, cornstarch, cinnamon and salt. Set aside.
- Place the plums in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to a 10-inch ceramic or glass deep-dish pie dish. Dot with the butter.
- Carefully position the dough round over the plums. Trim the edge neatly, leaving 1 inch of overhang, then place over the fruit, folding the overhang under and pressing against the sides of the dish to seal. Using a small, sharp knife, cut 5 or 6 slits in the top crust to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes.
- Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
- Bake the pie for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes more. Transfer to a wire rack and let cool completely. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.
- To serve, cut into wedges and spoon into individual bowls. Accompany each serving with a scoop of vanilla ice cream. Makes one 10-inch pie; serves 8.
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