Perfect 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.

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.

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

Steps:

• Heat oven to 400°F.
• Toss plums with sugar and tapioca in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for 2-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

PLUM LATTICE PIE

Steps:

• Sift the flour, icing sugar and a pinch of sea salt into the bowl of a food processor.
• Cube and add the butter, then blitz until the mixture resembles fine breadcrumbs.
• Tip in 2 egg yolks along with 60ml of ice-cold water and gradually pulse the mixture until you have a rough dough.
• Turn the dough out onto a clean surface and gently knead it for about 30 seconds, until smooth, adding a little extra flour if needed.
• Divide it into two pieces, one slightly larger than the other, then roll them out into discs. Wrap both in clingfilm and chill in the fridge for 30 minutes.
• Roll out the larger piece of pastry and press into a 23cm pie tin. Trim it so you have 2.5cm overhang and chill it in the fridge until required. Roll out the remaining disc and cut out eight long, even strips, each about 2.5cm wide.
• For the filling, toast the almonds in a dry frying pan until golden. Halve and destone the plums, quartering any larger ones. Cube the butter, then place all the ingredients in a large bowl and stir well (depending on how sweet the fruit is, you may wish to add a little extra sugar).
• To assemble, pile the fruit mixture into the pie base. Beat the remaining egg yolk with a splash of milk, then use it to brush the edges of the pastry.
• Arrange and weave the pastry strips in a lattice pattern on top of the pie. Bring the overhanging pastry from the pie base up and over the ends of the pastry strips, pressing down to seal, then crimp it all the way around with your fingers and thumb.
• Brush the pie all over with the egg wash and sprinkle with sugar. Pop it in the fridge to chill for 30 minutes.
• Preheat the oven to 200ºC/gas 6 and place a baking tray inside to warm up.
• Transfer the pie to the baking tray and bake it in the oven for 20 minutes, checking occasionally and rotating it if it's colouring unevenly.
• Reduce the oven to 180ºC/gas 4 and bake for a further 20 to 30 minutes, covering with a tent of tin foil if it's browning too quickly.
• Remove the pie from the oven, sprinkle with extra sugar and leave to set for at least 3 hours before serving.
• Cut into slices and serve with ice cream or crème fraîche, if you like.

PURPLE PLUM PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

SPICED PLUM PIE

Steps:

• Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
• Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
• Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.
• Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

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.

EASY PLUM PIE RECIPE

Steps:

• Preheat the oven to 400F.
• Put the butter, sugar, flour and egg in the food processor fitted with the steel dough blade. Turn on the food processor and process until everything is evenly combined (about 1 minute).
• Cut the plums into slices and discard the pits.
• Spray the non-stick 9-inch round baking dish with a non-stick cooking spray.
• Take 2/3 of the dough mixture and put it in a baking dish. Press the dough with your fingers to form the bottom crust - the dough should line the bottom of the baking dish without any gaps.
• Put the plum slices on top of the dough. Crumble the remaining 1/3 of the dough and put those dough crumbles on top of the plums.
• Put the baking dish in the oven and bake the plum pie for 45 minutes.
• Remove the plum pie from the oven. It will be very hot! Let cool for 15 minutes.

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.).

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.

EUROPEAN PLUM PIE RECIPE

Steps:

• In a large bowl, combine the butter, sugar, salt, and baking powder. Next, mix in the sour cream until well-combined.
• In small portions, add the flour into the mixture until you get an elastic dough.
• Split the dough into two balls (make one a bit larger than the other).
• Roll out the larger piece of dough for the bottom of the pie place it in a round cake pan, lifting up the dough against the sides.
• Cut the plums into halves and assemble them tightly against one another face down on top of the pie crust. Sprinkle the plums to your desire with sugar.
• Roll out the second, smaller piece of dough and cover the pie with it. Using your fingers, pinch together the sides to seal the crust.
• Bake at 400°F for about 25 minutes or until the crust turns golden brown.

PLUM PIE

Steps:

• Preheat oven to 400 degrees.
• Mix plums, sugar, flour and nutmeg and pour into pie crust.
• You can leave it open or top with another crust or make a lattice top, we have tried it every way, just depends what you like.
• Bake at 400 for 10 minutes, reduce heat to 350 and bake for 30 - 35 minutes more.

PLUM PIE

Steps:

• To make the filling, wash, pit and chop the plums.
• Add them to a bowl together with the brown sugar and cinnamon.
• Mix well to coat the plums well.
• To make the crust, use a hand mixer to beat the eggs with a pinch of salt.
• Add the sugar, and continue to mix until you get a pale colour and smooth texture.
• Pour in the milk and oil together with the vanilla extract, then gradually add the sifted flour and use your hands to knead until you get a smooth dough that does not stick the hands.
• Cut the dough in half.
• Roll the first half in a circle, and arrange it over the bottom of a pie tin.
• Fill it with the plums.
• The second half of the dough will be rolled and cut into strips, and arrange in a lattice shape over the top of the pie, cutting the excess dough from the edges.
• Beat the remaining egg well, and brush the top of the pie with it.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden.

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.

FRESH PLUM PIE

Steps:

• Enjoy!

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.