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Spiced Plum Pie

Makes: 10 servings
Prep 45 mins Bake 350°1 hr 30 mins
Spiced Plum Pie
Ingredients
  • 1  Recipe  Piecrust
  • 10  large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)
  • 3/4  cup  packed brown sugar
  • 1/4  cup  cornstarch
  • 2  tablespoons  chopped candied ginger
  • 2  teaspoons  finely shredded orange peel
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 1  tablespoon  vanilla bean paste or pure vanilla extract
  • 1  tablespoon  sugar
  • 1  tablespoon  cornstarch
  • 1  egg
  • 1/4  cup  coarse sugar
Directions

1. Preheat oven to 350 degrees F. Prepare Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

2. For plum filling, in a 5- to 6-quart Dutch oven combine plums with 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together brown sugar, cornstarch, candied ginger, orange peel, cinnamon, salt, nutmeg, and cloves; add to plums in the Dutch oven. Add vanilla. Toss gently to combine.

3. For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick. Transfer to a 9-inch deep-dish pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

4. For top crust, roll remaining ball into a 12-inch-diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust; trim edges. Crimp or decorate edge as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

5. Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1-1/2 to 1 3/4 hours until filling is thick and bubbly and crust is golden brown. (If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time.) Cool on a wire rack.

Piecrust
Makes: 10 servings
Ingredients
  • 2  cups  cold all-purpose flour
  • 1  cup  unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 1/2  cup  ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)
  • 1  teaspoon  lemon juice
Directions

1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

From the Test KitchenPie Crust:
  • For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.
Nutrition Facts (Spiced Plum Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 421,
  • Fat, total (g) 20,
  • chol. (mg) 67,
  • sat. fat (g) 12,
  • carb. (g) 59,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 34,
  • pro. (g) 4,
  • vit. A (IU) 1020,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 364,
  • Potassium (mg) 272,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Piecrust)
  • Servings Per Recipe 10,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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