Plum Pie (Pies)

 

                The plum-red baked fruit is gorgeous. Choose ripe, deeply colored fruit. This pie is very, very good served with a scoop or two of vanilla ice cream.

One 9-inch double-crust pie

• Old-Fashioned Dough, click here for the recipe
• 9 to 11 dark red-skinned Santa Rosa plums, about 2¼ pounds
• 2 teaspoons freshly squeezed lemon juice
• 1 cup sugar, plus addtional for sprinkling on the top crust
• 3 tablespoons instant tapioca
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Preheat the oven to 425F (220C).
2. Halve and pit the plums ; cut each half into 4 wedges, measuring them into a large bowl (They will make roughly 7½ cups.
3. Toss the plums with the lemon juice.
4. In small bowl, stir together with a wire whisk the sugar, tapioca, and cinnamon ; add to the plums and stir gently to coat the fruit, let stand for 15 minutes.
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
9. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 to 55 minutes, or until the juices are bubbling and the pastry is golden brown.
10. Ten minutes before the end of the baking time, brush the top crust with the egg glaze and sprinkle with sugar.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT