Wednesday, September 2, 2009
Sugar Plum Pie
I often go to the Farmer's Market with no idea what I'm going to get. Whatever looks fresh and delicious that day, I'll try! I especially love getting something that I've never tried before and then figuring out what to do with it when I get home. This happened with Sugar Plums! They were all over the market, so I had to get some! Like all plums, these had a tart golden skin with a sweet flesh. So since I hadn't made a summer pie, I decided to give it a whirl!
This recipe was great. I didn't skin the plums, thus the pie itself was a bit on the tart side which is what I wanted. I didn't want it to be overly sweet for the summer. However, if you do want it sweeter just add some more sugar. The recipe itself was easy to follow and made a great filling for the pie.
Source: Dessert Internet Cookbook, Recipe from the Serenity Inn - Sonora, California
1 Recipe Pie Dough
11 or 12 plums, pitted and thinly sliced
1/4 cup water
1/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 egg, slightly beaten
Place one half of pie dough in pie dish and trim the edges. Set aside.
To make the filling, cook plums and water in skillet over medium heat until juice thickens slightly. Remove from heat. In small bowl, combine remaining flour and sugar with baking powder and egg and enough juice from plums to form smooth batter. Stir unto plums until evenly coated. Pour into crust. Top filling with other half of pie dough. I made a lattice design and surrounded the edge of the pie with daisy cut-outs, but you could also lay the sheet of pie dough over the whole thing. Just make sure to pierce the top to let the steam escape.
Bake at 375 degrees for 20 to 25 minutes. Cool. Cut into 8 pieces. May be garnished with a sprinkle of powdered sugar or a dollop of whipped cream.