By Victoria Hart Glavin of Tiny New York Kitchen
This is a rather tart, but refreshing pie. I just used a single crust, but you may use a double as directed in this recipe.
Pastry For 9 Inch Two-Crust Pie
1/2 Cup Sugar
1/3 Cup Unbleached Flour
1/2 Teaspoon Ground Cinnamon
5 Cups Pitted & Sliced Ripe Purple Plums (About 11 To 12 Plums)
1 Teaspoon Freshly Squeezed Lemon Juice
3 Tablespoons Butter
Butter For Preparing Pie Pan
Heat oven to 425 degrees. Lightly butter pie pan. Set aside. Prepare pastry. In large-size bowl place plum slices. In small-size bowl stir together sugar, flour and cinnamon. Lightly mix in sugar mixture with plum slices. Set aside.
Line pastry on bottom of pie pan. Turn plum mixture into lined pie pan and sprinkle with lemon juice. Dot with 3 tablespoons butter. Cover with top crust. Seat, flute and cut slits in top.
Cover edge with 3-inch strip of foil to prevent excessive browning. Remove foil last 15 minutes of baking. Place in oven and bake 40 minutes until crust is nicely browned and juice begins to bubble through slits in crust. Remove from oven and cool. Serve slightly warm. Serves 8
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 70 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”