SPICED PLUM PIE

 SPICED PLUM PIE

Dough for Double - Crust Pie

Combine 21/2 cups all purpose flour and 1/2 tsp. salt; cut in 1 Cup Cold Butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until the dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour. 

41/2 Cups Sliced fresh plums 

2/3 Cup Sugar 

1/4 Cup all-purpose flour

1 tsp. ground cinnamon 

1/4 tsp. salt

1/4 tsp. ground nutmeg 

1 large egg, room temperature, lightly beaten 

1/2 Cup orange juice 

1 tsp. grated orange zest 

2 Tbsp. butter

Vanilla Ice Cream, Optional


1) Preheat oven to 400F. On a lightly floured surface, roll half the dough to 1/8 in thick circle; transfer to a 9-in. pie plate or cast - iron skillet. Trim even with rim. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in the egg, orange juice and zest. Pour over plums; dot with butter.

2) Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.

3) Bake until the crust is golden brown and filling in bubbly (cover the edge with foil during the last 15minutes if needed to prevent overbrowning), 45-50 minutes. Remove foil. Cool on a wire rack 10 minutes before cutting. If desired, serve warm with ice cream. 






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