Tuesday, July 6, 2010

Year of the Pie - Pie #50 Plum Pie

The two plums on the left are red plums and the plum on the right is a black plum.
The recipe called for red plums. I put a couple black ones in my basket before I realized my mistake.
When I made the pie I did a quick taste test between the two and the red plums are superior in flavor, in my opinion. They are very juicy and tasty.
Surprisingly, they cooked up tart, just like the internet recipes said they would.

To peel them I placed them in just boiling water for no more than 30 seconds. See how the skins split...the water loosens the skins and they are really easy to peel. You do the same thing for tomatoes and peaches.

Here they are being peeled. It takes about 15 of this little fellas.

Here they are in their birthday suits.

Just over 4 cups of peeled, pitted and sliced plums.

Mixed with 1/2 C. sugar (you might add a bit more), 1/4 C. flour, 1/4 tsp. salt, 1/4 tsp. cinnamon, 1 T. lemon juice.

After you turn it into the pie crust, dot 2 T. of butter over the top of the filling, which I forgot to do. Got sidetracked. What can I say.

This picture shows that little pie accidents happen.
Bake at 400° for one hour. After baking, any disaster looks cute.
My pie plate is a 9.5 inch and does cause problems on occasion.
It makes for a thin pie, but if you have a smaller pan, I think it will do great.

Have a piece with ice cream.

Until next time.

1 comment:

  1. I don't know what I expected a cooked plum to look like, but not like that. Maybe a little more of a red color.

    Was it good?

    I noticed you're on #50! Are you stopping at #52?

    I'm impressed!