Spiced Plum Pie

By LRay

Ingredients

• 10 large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 2 tablespoons chopped candied ginger
• 2 teaspoons finely shredded orange peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon each ground nutmeg and cloves
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 1 tablespoon sugar
• 1 tablespooncornstarch
• 1 egg
• 1/4 cup coarse sugar

Details

Servings 10
Preparation time 45mins
Cooking time 150mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Prepare Gesine's Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

2. For plum filling, in a 5- to 6-quart Dutch oven combine plum quarters with 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together the brown sugar, cornstarch, candied ginger, cinnamon, salt, nutmeg and cloves; add to plums in the Dutch oven. Add vanilla. Toss gently to combine.

3. For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick. Transfer to a 9-inch deep-dish pie plate without stretching. Trim pastry to a 1/2-inch beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

4. For top crust, roll remaining ball into a 12-inch-diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust; trim edges. Crimp or decorate as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

5. Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1 1/2 to 1 3/4 hours until filling is thick and bubbly and crust is golden brown. (If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time.) Cool on a wire rack. Makes 10 servings.