Best Favorite Plum Pie Recipes
FAVORITE PLUM PIE
I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.
Provided by Michael Thompson
Categories Desserts Pies Fruit Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
- Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g
FAVORITE PLUM PIE
Steps:
- 1. Place the oven rack in the lower third of the oven and preheat to 400 degrees. Set out a 9 inch Pyrex pie plate. 2. Strain the juice from the plums into a large saucepan. Cut the plums in half, then half again pitting as you go. Set plums aside. 3. Mix together the sugar, flour and salt in a bowl. Do not skip this step or you'll have flour lumps. Pour the mixtures into the saucepan with the plum juice. Cook the mixture over medium heat stirring often and first, and constantly as the mixture heats. Cook and stir scraping the bottom of the pan with a wooden spoons until the mixture is very thick and gooey. 4. Turn off the heat from under the sauce pan. Add the almond extract and sliced plums and stir to combine. Set aside. 5. Gently Roll out the pie crusts between sheets of wax paper. Stretch the dough an inch or more if you can for the bottom layer. Place the dough into the pie dish and brush lightly with egg white. 6. Next, pour the hot filling into the pie dish arranging the plums around if needed. *Don't overfill the pie. Leave out a little of the juice if it gets too full.* Dot with butter and top with the top crust. Flute and cut vents into the dough. 7. Place a pie shield over the crust and bake pie for 30 minutes. Then remove the pie shield and bake for about 10 more minutes, or until golden brown and done on the bottom. 8. Remove from the oven and cool on a cooling rack for several hours or overnight.
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