1.Preheat oven to 425° F. Roll out the crust and press it into a 10-
inch pie plate. Add any flourishes to the lip and place in the
refrigerator to chill.
2. Slice the plums in half and discard the pits. Mix the dry
ingredients together in a small bowl. Pierce the pie crust with a fork
in several spots along the bottom. Sprinkle 1/4 cup of the dry
ingredients evenly across the bottom of the crust. Layer the sliced
plums around in a circle, lining the crust as evenly as possible.
Sprinkle the remaining dry ingredients over the top of the plums.
Carefully tap the pie plate on the counter to settle the flour mixture
between the plums. Dot the top of the plums with the butter slices.
3.Bake for 10 minutes. Lower heat to 350° F and bake another 30-
40 minutes, until fruit is bubbling and the crust is light golden
brown. If, at any point, the crust begins to brown too deeply, shield
it with a ring of foil.
4. Serve warm with a dollop of whipped cream, Crème Fraîche, or a
scoop of ice cream. Or, serve the cold leftovers for breakfast.
Also I didn't like how there was still flour?sugar mixture on top so I
added crumb layer to the top to fill it in. Makes it look better.
Originally Submitted
9/11/2016
0 Out of 5 from
0 reviews
You can add this End of Summer Prune Plum Pie recipe to your own private DesktopCookbook.
