Old-Fashioned Juicy Plum Pie
- 9 cups sliced plums - (14 to 18 plums)
- 2 tablespoons orange juice
- 1 tablespoon grated orange zest
- 1 cup sugar - (to 1 1/4 cups) depending on
- sweetness of plums
- 1/4 cup quick-cooking tapioca
- 2 tablespoons flour
- 1 pinch salt
- 1 package refrigerated pie crusts - (15 oz) for a 2-crust
- nine -inch pie
- 2 tablespoons butter cut up
- 1 tablespoon whipping cream (optional)
- 1/2 tablespoon sugar (optional)
- Vanilla ice cream or frozen yogurt for serving
Toss plums with orange juice and zest in large bowl. Combine sugar, tapioca, flour and salt in small bowl. Add to plums. Toss well to combine. Let stand 20 minutes.
Let crusts sit at room temperature 15 minutes until they can be unfolded without cracking. Refrigerate 1 crust. Ease second crust into 9-inch deep glass pie plate.
Pile plums into pie plate, mounding high in center (they will cook down as pie bakes). Dot with butter. Center top crust over filling. Fold under and crimp edges. Cut air vents.
Place pie on baking sheet lined with foil. Place pie in 450 degree oven; immediately decrease heat to 400 degrees. Cover edges with foil if they become too brown.
As pie bakes, combine whipping cream and 1/2 tablespoon sugar for glaze; brush pie with glaze halfway through baking. Bake until well-browned, 65 to 70 minutes.
Remove pie plate from baking sheet. Cool on wire rack at least 6 hours to let juices thicken.
To serve, gently reheat in 300 degree oven 15 minutes until warm. Serve warm with ice cream.
This recipe yields 6 to 8 servings.
Each of 8 servings, without ice cream: 408 calories; 269 mg sodium; 8 mg cholesterol; 14 grams fat; 71 grams carbohydrates; 4 grams protein; 1.13 grams fiber.