Post by carnation037 on Nov 12, 2002 0:47:24 GMT -6
Plum Pie
Pastry dough for a 2-crust pie
5 c. ripe plums, pitted and halved
4 tbsp. flour
3 tbsp. sugar
1/4 tsp. vanilla extract
2 tbsp. butter, cut into small pieces
Preheat oven to 350.
Line a 9" pie crust with pastry.
Combine the plums, flour, sugar, and vanilla extract in a large bowl and gently toss to combine.
Pour and arrange the plums in the pie crust and dot
with butter.
Cut the second piece of pastry into 1/2" strips and
form a lattice over the top of the pie, trimming the
edges of excess dough and crimping the edge.
Bake in oven 30 to 40 minutes, until the filling is
bubbly and the crust is golden brown.
Serves 6 to 8.
Pastry dough for a 2-crust pie
5 c. ripe plums, pitted and halved
4 tbsp. flour
3 tbsp. sugar
1/4 tsp. vanilla extract
2 tbsp. butter, cut into small pieces
Preheat oven to 350.
Line a 9" pie crust with pastry.
Combine the plums, flour, sugar, and vanilla extract in a large bowl and gently toss to combine.
Pour and arrange the plums in the pie crust and dot
with butter.
Cut the second piece of pastry into 1/2" strips and
form a lattice over the top of the pie, trimming the
edges of excess dough and crimping the edge.
Bake in oven 30 to 40 minutes, until the filling is
bubbly and the crust is golden brown.
Serves 6 to 8.