Happy Monday, everybody! Today we’re talkin’ about pie. Purple Plum Pie to be exact.
Over the weekend, Benjy meant to order 3 plums from our trusty grocery delivery service, but instead of 3 individual plums, he got 3 packages of 5 plums each. So, faced with a plum surplus, I made them into a pie. A little bit tangy/a little bit rock n’ roll (or something like that?)
Recipe is Paula Deen’s Perfect Pie Crust (because why mess with perfection?)
- 2 1/2 cups All-Purpose Flour
- 1/4 teaspoon Fine Salt
- 3 tablespoons Granulated White Sugar
- 1/4 cup (cold) Vegetable Shortening
- 12 tablespoons butter (cold + cubed)
- 1/4-1/2 cup Ice Water
*Recipe adapted from this one.
- 3 tablespoons + 1 cup sugar
- 1 3/4 teaspoons ground cinnamon, divided
- 2 tablespoons cornstarch
- 2 teaspoons (packed) finely grated orange peel (I used a clementine)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 vanilla bean, split lengthwise
- About 10 purple plums, pitted, and thinly sliced
- In a large mixing bowl (or a large food processor), sift together flour, salt, and sugar
- Add the shortening + break apart with your hands (I prefer to use a food processor)
- Add cold butter cubes + work quickly into the flour mixture (The butter cubes should be about 1/2″ wide on all sides, and should be frozen before being introduced into the flour mixture) Continue to work the butter into the flour until the mixture is crumbly.
- Add the ice water a little at a time until the dough forms. You want to add as little water as possible, so be sure to pour it in slowly.
- Bring the dough together into a ball
- Divide the dough in half + mold halves into discs
- Wrap each disc in tinfoil + refrigerate for at least 30 minutes
- Preheat oven to 375 degrees
- Roll first dough half and transfer to pie dish
- Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in a 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 dough half and cover bottom crust/filling in whichever way you usually finish your pies (I went with a lattice crust).
- Bake pie at 375 degrees for 30 minutes
- Loosely tent pie with tin foil to prevent over-browning, bake for another hour or so, until filling bubbles through latticework.
And voila! A perfect purple plum pie.