Favorite Plum Pie Food

PLUM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
• To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
• To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
• Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

EASY AS PLUM PIE

Steps:

• Preheat oven to 450 degrees.
• Place one pie crust into a 9"pie dish.
• Wash plums, do not peel.
• Cut plums in half remove pit, then into quarters.
• Arrange plums in the pie crust.
• Mix together the dry ingredients, then sprinkle over the plums.
• Dot with the butter.
• Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
• Cut about 6 1" slits into the top of the pie.
• Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
• Cool, serve warm or cold.

FAVORITE PLUM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
• Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

PERFECT PLUM PIE

Steps:

• In bowl, combine first 6 ingredients; pour into pastry shell.
• For topping, combine sugar, flour, cinnamon and nutmeg.
• Cut in margarine until coarse.
• Sprinkle over plums.
• Bake in preheated 375 degree oven for 60 minutes or until golden brown.
• (May need to cover crust edges with foil during baking to prevent burning.).

CLASSIC PLUM PIE WITH CUSTARD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
• For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
• Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

PLUM PIE WITH CRUMBLE

Steps:

• For the pie: place flour on the work surface in a pile, make a well in the center. Add baking powder, sugar and egg to the well. Cut butter into small pieces and place around the well. Chop all ingredients with a knife until crumbly. Quickly knead until smooth dough forms. Wrap dough into plastic wrap and refrigerate for 2 hours.
• Rinse, halve and pit plums. Roll out dough on a floured work surface until slightly larger than pan size. Dust with flour and line buttered pan with dough, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with breadcrumbs and prick with a fork several times. Arrange plum halves on the dough. For the crumble: melt butter in a small saucepan. Combine flour with sugar, gradually add butter, stirring constantly. Process with your fingers until crumbly. Sprinkle over plums. Bake cake on the middle rack in preheated oven at 180°C (aproximately 350°F) for about 35-40 minutes. Remove from oven and cool. Serve.

PLUM SLAB PIE

Steps:

• For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
• Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
• Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray.
• Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie.
• Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together.
• For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes.
• To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
• Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
• Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
• Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes.

BOTTOM CRUST PLUM PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
• In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
• Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

25 BEST FRUIT PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fruit pie in 30 minutes or less!

RUSTIC PLUM TART (Открытый пирог со сливами)

Steps:

• Place ingredients in the order listed (minus potato starch, plums and sprinkling sugar) into your bread machine and select the dough program. To make the traditional dough recipe, follow the video instructions.
• Preheat oven to 325°F/160°C.
• When the dough is ready, roll out the dough on a lightly floured surface, into the shape of the baking tray. Roll it out to about ½ cm thick, or ¼ inch thick and place on top of the parchment.
• Lightly sprinkle the dough with potato starch before your place the plums. Best to use a sieve for even spreading. This will help soak up the juices as it cooks, and the dough won't seem unbaked.
• Split the plums in half, remove the seed, and place the plums side by side covering the dough (split side facing up). The dough should be covered as much as possible with the plums.
• Place in the the oven for about 20 minutes until the dough starts to turn golden brown. To keep the sides of the dough from burning, cover with foil and return to over for another 20 minutes. Check that the base of the pie is cooked underneath and that the fruit is soft and juices start to release. If needed, keep in oven and keep checking until you are happy with it. Mine took around 50 minutes.
• Remove from the oven and generously sprinkle sugar on top of the plum pie. Serve with whipping cream or ice cream.

APRIUM PLUMCOT PIE RECIPE

Steps:

• Follow directions for making the best pie crust! Shape it in the pie dish with a thick crust and then store it in the refrigerator until it's ready to be filled.
• Place a baking sheet inside the oven on the lowest rack. Preheat the oven to 425 degrees (with the baking sheet in there). You will bake the pie on the baking sheet.
• In a medium bowl, add the plumcots and apriums with the orange juice and zest, sugar, all spice, salt and flour.
• Slowly fold the ingredients together until the sugar and flour are mixed.
• Add the ingredients into the cold, prepared pie crust.
• Place a few small pieces of the cubed butter inside.
• Beat an egg with a fork and brush the pie crust really well with the egg wash. This will give the pie crust a golden brown texture.
• In another bowl, combine flour, brown sugar, all-spice, salt, and a cubed butter.
• Using your hands, break up the butter and mixture ingredients until it becomes a crumble.
• Top the pie with the crumble and place the pie into a preheated oven on top of the heated baking sheet.
• Bake at 425 degrees for 20 minutes. Then, lower the oven temperature to 375 degrees and bake for another 25 minutes until the crust is golden brown and the middle is bubbly.
• Let the pie cool to room temperature, about 2 hours or even overnight, and before serving add slices of plumcots to the top to make a beautiful design.
• Serve with vanilla ice cream and enjoy!

FRESH PLUM PIE

Steps:

• Enjoy!

AUTUMN'S FAVORITE: PIE WITH PLUMS

Steps:

• Preheat the oven to 180C/356F.
• Line a rectangular cake tin (33 cm x 25 cm).
• Place all ingredient - except the plums - into the food processor and process until well combined.
• Pour the mixture in the prepared cake tin.
• Place the plums on top of the pie.
• Bake for 35 minutes, or until the pie is set and slightly golden on the top.
• Grease with soft butter and sprinkle with sugar the top of the cake.
• Set aside to cool.

PLUM PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 375 degrees.
• For filling: Wash plums, cut them into bite sized pieces, and place them in a large bowl.
• Add sugar, flour, salt, and cinnamon. Stir gently till plums are well coated. Spread into the unbaked pie shell.
• For topping: In a small bowl, combine sugar, flour, cinnamon, nutmeg, and butter. Use a pastry blender, fork, or your hands to mix the ingredients together till crumbly. Sprinkle evenly over the filling.
• Bake at 375 for about 50 minutes or until topping is golden brown and filling is bubbly.