Tag Archives: purple plum pie

Baking: Purple Plum Pie

Purple Plum Pie-01

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?)

Ingredients: (crust)

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

Ingredients: (filling)

*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

Directions: (crust)

  1. In a large mixing bowl (or a large food processor), sift together flour, salt, and sugar
  2. Add the shortening + break apart with your hands (I prefer to use a food processor)
  3. 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.
  4. 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.
  5. Bring the dough together into a ball
  6. Divide the dough in half + mold halves into discs
  7. Wrap each disc in tinfoil + refrigerate for at least 30 minutes

Directions: (filling)

  1. Preheat oven to 375 degrees
  2. Roll first dough half and transfer to pie dish
  3. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside.
  4. 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.
  5. Spoon filling into crust, mounding slightly in center.
  6. Roll out second dough half and cover bottom crust/filling in whichever way you usually finish your pies (I went with a lattice crust).
  7. Bake pie at 375 degrees for 30 minutes
  8. Loosely tent pie with tin foil to prevent over-browning, bake for another hour or so, until filling bubbles through latticework.

 

IMG_0015

And voila! A perfect purple plum pie.

 

 

 

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