October was a big month for pies. I volunteered to make our family’s Thanksgiving pies (one pumpkin and one chocolate), I made another g-free apple for a pot luck you’ll hear about in a future post, but this one gets to be the October pie: a single-top-crust pie full of juicy and delicious plums.
October 2011 Pie #3: Plum One-Crust Pie (modified from Foodland Ontario)
- 6 cups plums pitted and cut into eighths (I used a combination of prune plums and round red ones – not sure what the varietal is called)
- 1/4 cup cornstarch (*Note: I would toss the fruit with flour in a future pie, but not this much. Maybe 1/8 cup?)
- 1 tsp anise seed
- 2 Tbs maple syrup
- 1/2 recipe of Smitten Kitchen’s Pie Crust 102
Beautiful ripe plums!
Preheat oven to 400°F. Toss the fruit in the cornstarch and anise seed and place the mixture into your pie plate. Pour the maple syrup over the fruit. Roll out the crust and place over the plums, tucking the edges under and fluting with your fingers. Cut vents and sprinkle with sugar. Put the pie plate on a cookie sheet (to catch any spillover) and put into the oven. Bake at 400° for 15 minutes and then 375°F until the fruit bubbles.
The cookie sheet is a good idea.
This is a super messy, juicy pie but the anise seed/plum combination is lovely and the fruit was sweet enough that I would skip the syrup next time. It was delicious on it’s own and served with vanilla ice cream.
Go make one! Seriously!
marilynk 
Leave a Reply