Baked a Plum Pie (187/366)

“Little Jack Horner sat in the corner, eating a Christmas pie; He put in his thumb, and pulled out a plum, and said ‘What a good boy am I!'”
~ “Little Jack Horner,” nursery rhyme

 

I’d never had a plum pie before. I’d only heard of plums being in pies from the “Little Jack Horner” nursery rhyme and even then it sounded strange to me.

Well, this past weekend, my great-aunt brought plums to a family gathering from her trees at home. Even after the party, we had a box of plums left. Nick and I said we’d take them, and then realized there were a lot more than we’d be able to eat in time before they started to go south (since they were home grown, they weren’t the basically unripe ones you get in the grocery store that have at least a week-long shelf life). I decided I’d have to do something with them!

I found this recipe from allrecipes.com for “Purple Plum Pie” and it sounded great. I read a few reviews and some said the pie was a bit too tart for them, so it seemed like this would be a great pie for us (we don’t like things too sweet, and Nick’s favorite pie in the world is rhubarb because of its tartness). Exciting!

I started out with my favorite recipe for an “all-butter, really flaky pie dough” from SmittenKitchen.com because it’s my absolute favorite pie dough recipe. The first several times I made this dough after I found this recipe years ago, I didn’t have a pastry blender and literally “cut in” the butter with two knives. Today I had my beautiful pastry blender I got last year and it was magnificent. This dough comes together ridiculously quickly, especially if you have the right tools.  The dark granules are Rapadura – unrefined, evaporated sugar cane juice – it’s a little more natural of a sweetener than regular refined sugar is, and it has a great caramel kind of flavor.

After the dough went into the fridge to rest, I started pitting the plums so I could mix them with the other pie filling ingredients. This was the most tedious part of the whole process. These plums are so small and since they were super (and some overly) ripe, it was hard to separate the meat from the pit and sometimes the whole thing just smooshed apart, and I had to try to scrape the fruit off the darn pit. At the very least, it ended up that I didn’t have to cut anything after since I kind of just ended up with a pile of plum flesh in various forms.  Beautiful though, huh?

I mixed up my filling, rolled out my dough, filled the pie dish, and sprinkled the streusel topping over it all.  Then everything went into the oven.


The result? Because the plums were a lot more ripe than I had counted on, the volume of filling I ended up with was a bit short, but the flavor was fantastic! We loved the tartness and flavor of the plums. And the color – so pretty!

While I really liked this plum pie, I’m not sure I’ll make it again any time soon – I can see doing it in exactly the situation I was in – too many plums to eat before they’re wasted! But I don’t think I’d go to the store and buy a bunch of plums to make a pie out of – all the pitting is so much work! Nick loves rhubarb pie – and all you have to do there is cut those suckers up! No pits to deal with! But again, a lot of times pies are made with the “abundance of the season” to use up stuff that would spoil otherwise. I’m glad I know plums make such a delicious pie – if anyone has too many I’ll take them off their hands!

Related Links:
AllRecipes.com
SmittenKitchen.com

Comments
One Response to “Baked a Plum Pie (187/366)”
  1. syingchew says:

    Yum for plums!

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