marilynk

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!