Plum Pie © ejmorris 2004

Ingredients recipe for one 9 inch pie plate

Santa Rosa plums are wonderful - sweet with some tartness. This plum pie tastes like a cross between sour red cherry and rhubarb pie. Get plums that are juicy but firm. Preparation
  1. Pastry: N.B. It's important to handle this pastry as little as possible. Mix the flour and salt together in a bowl. Cut the shortening into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly with your hands until it is pastry consistency. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)

  2. Handling it as little as possible, roll out the crust on a lightly floured board. Put crust in the bottom of a pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate. Refrigerate til filling is made. It's the refrigeration before baking that does the trick. It makes the pastry flakier.

  3. Filling: Two or three hours before making the pie, wash the plums well. Remove stems and pits. Cut plums in wedges and put in a largish pyrex bowl.

  4. Add sugar, flour and salt and gently stir to mix into plums. Judge the quantity of flour by how juicy the plums are. If they seem a little dry, add 2 heaping dessert spoons of flour. If they are very juicy, add 3 heaping dessert spoons of flour. Cover the plums and allow to macerate in refrigerator for 2 or 3 hours.

  5. Roll out pastry and put in pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate. Refrigerate til adding the filling.

  6. When the plums have macerated, preheat oven to 450F. Put the plums into the bottom pie shell. Using some of the juice of the plums, rub all around the outer edge of the bottom crust. Put top crust on; trim. Using your index fingers and thumbs, press the two edges together to make a fluted edge. Use a fork to make many many holes through the top crust. Avoid piercing through to the bottom!

  7. Put the pie on the middle shelf of the oven and a broiling tray on the shelf below the pie to catch any juice that might boil over. Bake at 450F for about 20 minutes - until you've got the colour you like - then turn down heat to 350F. Cooking time should be around 40 minutes total. It's done when the juice is bubbling.

Serve with vanilla icecream, crème fraiche or high fat yoghurt.

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