Deep plum pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Halved and pitted blue plums (up to 16) | |
| ½ | cup | Brown sugar |
| ½ | cup | White sugar |
| ¼ | teaspoon | Ground cloves or 1/2 teaspoon cardamon |
| 1 | pinch | Salt |
| 2 | tablespoons | Quick-cooking tapioca |
| 2 | tablespoons | Lemonjuice |
| 1 | tablespoon | Butter |
| Pastry for one crust pie | ||
Directions
Fill a 9 x 9 x 2" baking dish about ¾ full with the plums places cut side down. Combine the sugar, cloves or cardamon, salt and tapioca and sprinkle over the fruit. Shake the dish slightly so that the sugar will sift down through the fruit. Sprinkle with the lemon juice and dot with the butter. Bake at 375 degrees F for 20 minutes.
Roll the pastry and cut nine 3" circles from it. Remove the pie from the oven and place the circles of pastry over the fruit in a slightly overlapping design. Return the pie to the oven and bake for an additional 20 minutes or until the fruit is tender and the pastry brown. Serve warm or cold.
NOTES : When the first British Columbia plums arrive on the market, I make this pie. If I'm in a hurry, I replace the pastry circles with a big roundball of vanilla ice cream set over the slightly warm plum mixture.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 28, 1997