I guess it’s that time of year again where it starts to feel like fall and I’m all about the pie, as evidenced in this whopper of a recipe post here.
So while I’m in the mood for pie I thought I’d share my makeshift recipe for plum pie. It’s a revival from Thanksgiving a couple of years back when I decided that seeing as my family doesn’t really celebrate Thanksgiving (both of my parents come from European families) the most logical thing to do was to concoct an elaborate meal complete with this fancy-looking dessert.
I say fancy-looking because pie always looks fancy, but notice I didn’t say hard. Once you get the hang of making your own crust (see the recipe on how to make one from scratch here) your biggest dilemma is going to be figuring out what you want to fill your pie with. Or take the easy way out and just fill your favorite store-bought pie crust with this tasty filling. Go ahead. No one is judging you.
Perfect Plum Pie (serves 8)
Recipe for homemade pie crust here or use store-bought
¾ c. packed brown sugar
3 tbsp cornstarch
1/8 tsp salt
12 large plums, sliced
1 tbsp fresh grated ginger
1 tbsp cold unsalted butter, cubed
B’s Baking Tip: If you’re using my homemade pie crust recipe, follow the instructions as listed here to make the crust. If you’re using store-bought, use the guidelines on the package to prep and cook your pie crust.
To make the filling, combine brown sugar with cornstarch and salt in a large bowl. Stir in plums and ginger until evenly coated. Distribute fruit mixture evenly along bottom of pie dish. Top with cubes of butter. Bake in lower third of oven until crust is golden and plums are tender, about 35-45 minutes.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.