Plum Pie Food

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.

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.

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.

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.

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.).

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 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.

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

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

GLUTEN-FREE PLUM PIE

Steps:

• Roll one pie shell out to form a top crust.
• Combine plums and tapioca; let stand 15 minutes.
• Add first amount of sugar and cinnamon; stir and arrange in pie shell.
• Sprinkle with lemon juice.
• Moisten edges of crust with water and place rolled second crust overtop.
• Trim and crimp to seal; cut slashes in top.
• Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350* oven for about 1 hour.
• Enjoy!

SPICED PLUM PIE

Steps:

• Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

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 CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

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.

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.

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.

RUSTIC PLUM PIE

Steps:

• Make dough:
• Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.
• Preheat oven to 375°F.
• Make filling:
• Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
• On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.

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

Steps:

• For the dough: Combine flour, sugar and salt on the work surface. Create a well in the center and add the egg and a bit of cold water. Cut cold butter into small pieces to distribute onto flour. Knead to form a dough. Shape dough into a ball, wrap in plastic wrap chill for about 30 minutes.
• For the streusel: Combine butter, sugar, flour and almonds with a pastry cutter. Cover and chill.
• Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter.
• Roll out dough on a floured surface. Press into springform pan, including the edges.
• For the filling: Rinse plums, drain well, cut in half and remove pit. Beat egg whites and sugar until stiff. Fold in plums, cinnamon and almonds. Pour mixture into dough and sprinkle with streusel. Bake for about 50 minutes. Remove, slice and serve.

FRESH PLUM PIE

Steps:

• Enjoy!

PLUM PIE

Steps:

• To cook a German cuisine recipe plum pie, dissolve the yeast in warm water, add half the sugar, beat in an egg, add softened butter and stir. Gradually adding flour (350 g), knead the dough, cover it with stretch wrap or a towel and put in a warm place for 20-30 minutes.
• Wash the plums, cut in half and remove the pit.
• Grease the form with vegetable oil. Knead the matched dough, put it on a board, sprinkled with the remaining flour and knead. The dough should not be dense, but it should not stick to your hands. Roll out into a layer, put on a baking sheet or mold and form small sides.
• Put the plums on top of the dough in one layer, skin side down. Place the prepared plum pie in an oven preheated to 180°C (355°F) and bake for 35-40 minutes.
• Mix the remaining sugar with ground cinnamon and sprinkle with this mixture over the baked plum cake.

PLUM PIE

Steps:

• For the pastry: whisk yeast in lukewarm water until smooth.
• Place flour, sugar, salt and melted butter in a bowl, add dissolved yeast and knead to a smooth pastry. Add more water or flour as needed. Cover and let rise in a warm place for 45 minutes.
• For the covering: rinse, dry and pit plums. Place ladyfingers in a freezer bag and crumble with the rolling pin.
• For the topping: whisk quark with sugar, salt, cornstarch, sour cream, lemon zest and eggs until smooth.
• Butter baking sheet.
• Knead pastry on a lightly floured surface and roll out to fit baking sheet. Line baking sheet with pastry and prick with a fork several times. Sprinkle with crumbled ladyfingers and let rest for 15 minutes.
• Arrange plums on the pastry. Spread cream on top and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from oven and sprinkle with sugar and cinnamon. Serve.

EASY PLUM PIE

Steps:

• Pre-heat your oven to 375 F
• Mix sugar, cinnamon and cornstarch until well combined. Add mixture to your plum slices together with the vanilla extract; mix until plum slices are well coated
• Cover your pie plate with dough and use a pizza cutter or lattice cutter to create your lattice design
• Spoon your filling into your crust covered pie plate with a slotted spoon, to drain the excess liquid
• Moisten the edges of your bottom crust with egg wash and start making your lattice. Cut the excess dough from the sides of your plate and brush your lattice with egg wash and sprinkle with sugar if desired
• Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it's browning too fast cover the edges with aluminum foil or a pie crust shield and bake for an additional 15 minutes or until golden brown. Let cool over a wire rack for 2-3 hours, and serve with whipped cream or vanilla ice cream!