PLUM PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g
BOTTOM CRUST PLUM PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
- In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
- Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.
PLUM SLAB PIE
Provided by Valerie Bertinelli
Categories dessert
Time 6h30m
Yield 12 servings (one 18-by-13-inch pie)
Number Of Ingredients 18
Steps:
- For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
- Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray.
- Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie.
- Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together.
- For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes.
- To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
- Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
- Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
- Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes.
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
PLUM PIE
I get lots of plums from neighbors who are glad to share. My husband loves this special dessert. Of course, he claims to only like two kinds of pies-warm ones and cold ones!-Shirley Smith, Noti, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.
EASY AS PLUM PIE
With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!
Provided by momaphet
Categories Pie
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Place one pie crust into a 9"pie dish.
- Wash plums, do not peel.
- Cut plums in half remove pit, then into quarters.
- Arrange plums in the pie crust.
- Mix together the dry ingredients, then sprinkle over the plums.
- Dot with the butter.
- Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
- Cut about 6 1" slits into the top of the pie.
- Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
- Cool, serve warm or cold.
PLUM CRUMB PIE
When making the pate brisee for this pie, form one large disk instead of two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Have ready a 9-by-1 3/4-inch round tart ring set on a parchment-lined baking sheet. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Trim to a 15-inch circle, and fit into tart ring, leaving excess dough overhanging.
- Combine plums, sugar, flour, and cinnamon in a large bowl; toss to coat.
- Place plum mixture in shell. Fold excess pastry over plums, leaving center open. Sprinkle crumb topping over exposed plums. Transfer baking sheet to refrigerator; chill until firm, about 30 minutes.
- Bake until crust begins to brown, about 20 minutes. Reduce heat to 375 degrees. bake until crust has browned and fruit is bubbling, about 1 hour. Transfer to a wire rack to cool, 25 minutes. Remove tart ring, and serve warm or at room temperature.
More about "bottom crust plum pie recipes"
BOTTOM CRUST PLUM PIE RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 1
- Preheat oven to 400 degrees F. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick.
RECIPE: END OF SUMMER PRUNE PLUM PIE - KITCHN
From thekitchn.com
EUROPEAN PLUM PIE RECIPE - MOMSDISH
From momsdish.com
SPICED PLUM PIE RECIPE | BON APPéTIT
From bonappetit.com
PLUM AND MASCARPONE PIE RECIPE | BON APPéTIT
From bonappetit.com
EASY PLUM PIE RECIPE – MELANIE COOKS
From melaniecooks.com
PLUM TART WITH LEMON SHORTBREAD CRUST - RECIPE
From finecooking.com
SINGLE-CRUST PLUM PIE
From notderbypie.com
TRIPLE BERRY PLUM PIE - OF BATTER AND DOUGH
From ofbatteranddough.com
PLUM CRUMBLE PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SPICED PLUM PIE - BETTER HOMES & GARDENS
From bhg.com
OLD-FASHIONED DAMSON PLUM PIE - THE SEASONED MOM
From theseasonedmom.com
BOTTOM CRUST PLUM PIE - GLUTEN FREE RECIPES
From fooddiez.com
NIGEL SLATER'S PLUM PIE RECIPE | FRUIT | THE GUARDIAN
From theguardian.com
COLLEEN'S APPLE PLUM PIE - FIELD AND FEAST - FIELD AND FEAST
From fieldandfeast.com
PLUM PIE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
FRESH PLUM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOTTOM CRUST PLUM PIE | RECIPE | SUMMER PIE RECIPES, PLUM PIE …
From pinterest.com
EASY DOUBLE CRUST PLUM PIE - TEASPOON OF SPICE
From teaspoonofspice.com
BOTTOM CRUST PLUM PIE RECIPE | RECIPE | PLUM RECIPES, PLUM PIE …
From pinterest.co.uk
PLUM GOOD PIE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
BEST FLAKY PIE CRUST - PLUM STREET COLLECTIVE
From plumstreetcollective.com
PLUM AND MASCARPONE PIE RECIPE - EASY RECIPES
From recipegoulash.cc
PLUM PIE | CANADIAN LIVING
From canadianliving.com
BOTTOM CRUST PLUM PIE - MASTERCOOK
From mastercook.com
BOTTOM CRUST PLUM PIE | RECIPE | PLUM RECIPES, PLUM PIE, PLUM PIE …
From pinterest.com
DOUBLE-CRUST POLISH PLUM PIE (PółKRUCHE CIASTO ZE śLIWKAMI)
From hollytrail.com
AUTUMN PRUNE PLUM PIE WITH ALMOND THYME CRUST - THE ENDLESS …
From theendlessmeal.com
PLUM PIE - BAKER'S SECRET
From bakerssecret.com
BOTTOM-CRUST PLUM PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOMEMADE PLUM PIE RECIPE | ALINE MADE
From aline-made.com
RECIPES FOR PLUM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE A BOTTOM PIE CRUST - COOK GOOD STUFF
From cookgoodstuff.com
EASY PLUM PIE - SWEET FIX BAKER
From sweetfixbaker.com
PIE-BOTTOM CRUST - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
PLUM PIE WITH CRUMB TOPPING - CRUMB TOPPED PLUM PIE RECIPE
From creationsbykara.com
ALL-BUTTER PIE CRUST » THE COZY PLUM
From thecozyplum.com
PLUM PIE RECIPE, PLUM BISCUIT PIE, RUSTIC PLUM PIE RECIPE
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love