Spiced Plum Pie
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsp
Sugar1.75 tsps
Ground Cinnamon (divided)2 tbsps
Cornstarch3 tsp
Ground Cardamom1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt2 tbsps
Whipping CreamDirections:
1
Roll out 1 pie crust disk on floured surface to 13 1/2-inch round
2
Transfer to 9-inch glass pie dish
3
Trim overhang to 1 inch
4
Refrigerate crust while preparing filling
5
Position rack in center of oven; preheat to 375°F
6
Place foil-lined baking sheet in bottom of oven to catch any spills
7
Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside
8
Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl
9
Scrape in seeds from vanilla bean
10
Add plums and toss to coat
11
Spoon filling into crust, mounding slightly in center
12
Roll out second pie crust disk on floured surface to 13 1/2-inch round
13
Drape crust over filling; trim overhang to 1 inch
14
Press top and bottom crust edges together
15
Fold edges under; crimp
16
Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape
17
Brush crust (but not edges) with cream
18
Sprinkle reserved cinnamon sugar over crust
19
Bake pie 30 minutes
20
Tent pie loosely with foil to prevent overbrowning
21
Continue to bake until filling bubbles thickly through slits, about 1 hour longer
22
Cool completely on rack
23
Roll out 1 pie crust disk on floured surface to 13 1/2-inch round
24
Transfer to 9-inch glass pie dish
25
Trim overhang to 1 inch
26
Refrigerate crust while preparing filling
27
Position rack in center of oven; preheat to 375°F
28
Place foil-lined baking sheet in bottom of oven to catch any spills
29
Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside
30
Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl
31
Scrape in seeds from vanilla bean
32
Add plums and toss to coat
33
Spoon filling into crust, mounding slightly in center
34
Roll out second pie crust disk on floured surface to 13 1/2-inch round
35
Drape crust over filling; trim overhang to 1 inch
36
Press top and bottom crust edges together
37
Fold edges under; crimp
38
Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape
39
Brush crust (but not edges) with cream
40
Sprinkle reserved cinnamon sugar over crust
41
Bake pie 30 minutes
42
Tent pie loosely with foil to prevent overbrowning
43
Continue to bake until filling bubbles thickly through slits, about 1 hour longer
44
Cool completely on rack