PLUM GOOD PIE BY SOUTHERN LIVING
This is a differently delicious pie by Southern Living. I love fresh plums and this pie truly captures summer in each bite. Enjoy!
Provided by hermioneg
Categories Pie
Time 1h15m
Yield 10 inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- PASTRY SHELL Combine flour and sugar; add butter and vinegar, mixing well. press evenly into bottom and halfway up sides of lightly greased 10-inch piepan. Prick bottom with a fork.
- Bake at 400 degrees for 10 minutes.
- Cut each plum into 8 wedges; discard pits. Sprinkle flour evenly in bottom of partially baked pastry shell. Arrange plum wedges side by side in pastry shell, overlapping.
- slightly. Combine cinnamon and sugar;sprinkle over plums. Pour eggs over top, covering surface evenly. Bake at 400 degrees for 30 minutes or until top is lightly browned.
Nutrition Facts : Calories 306.2, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 99.8, Carbohydrate 44, Fiber 1.7, Sugar 26.5, Protein 4.4
SOUR CREAM PLUM PIE
Here's a light custard pie that's one of my "oldies but goodies." It couldn't be much simpler to whip up and makes a refreshing and special finale to any holiday meal.-Pat Stueckman, Garfield, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 132mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PLUM & MARZIPAN PIE
Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal
Provided by Cassie Best
Categories Dessert, Treat
Time 1h40m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 12
Steps:
- Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Tip the plums, sugar and cornflour into a large pan, then toss to coat. Simmer for 3-5 mins, stirring now and then, until the plums have just begun to soften. Tip them into a sieve suspended over a large bowl, leave for 30 mins-1 hr, stirring every 10 mins, until the juice has all collected in the bowl.
- Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into the plate or tin and press it well into the corners. Scatter the almonds or polenta over the base.
- Stir 2 tbsp of the strained plum juice and the almond extract into the plums. Spoon the filling into the pie dish, dotting the marzipan between the layers of plums as you go. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- Top the pie with a lattice crust - follow the step-by-step images to see how to do this. First, arrange the pastry strips on top of your pie, with space between each one. Fold back alternate strips from the centre, then lay a strip across the middle, near the folds. Next, flip the folded strips back to cover the middle pastry strip. Fold back the strips that are woven under the middle piece. Finally, lay another strip across the middle, and flip alternate strips back again. Repeat until you have a woven pattern.
- Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until golden and bubbling. Cool for 10 mins before serving with cream or ice cream.
Nutrition Facts : Calories 618 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SANDHILL PLUM PIE
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
- Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
- Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g
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