Plum Pie

Name: Plum Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: Flour, for dusting; 1 recipe Buttery Pie Dough; 3 tbsp. cornstarch; 1 ⁄ 2 tbsp. fresh lemon juice; 1 ⁄ 4 cup grape jelly; 3 tbsp. sugar, plus 1 tbsp. for sprinkling; 1 ⁄ 4 tsp. kosher salt; 10 ripe plums, pitted and thinly sliced; 1 egg, lightly beaten with 1 tbsp. water

Serves
serves 8

JAMES ROPER

Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.

Ingredients

Flour, for dusting
1 recipe Buttery Pie Dough
3 tbsp. cornstarch
¹⁄₂ tbsp. fresh lemon juice
¹⁄₄ cup grape jelly
3 tbsp. sugar, plus 1 tbsp. for sprinkling
¹⁄₄ tsp. kosher salt
10 ripe plums, pitted and thinly sliced
1 egg, lightly beaten with 1 tbsp. water

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Instructions

Step 1

On a lightly floured surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.

Step 2

Heat oven to 400°. Whisk cornstarch, lemon juice, and 1 tbsp. water in a large bowl until smooth. Whisk in jelly, 3 tbsp. sugar, and salt until smooth. Reserve about 12 slices of plums for garnish and add remaining plums to bowl; toss to combine. Arrange plum mixture evenly over dough. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture and arrange reserved plum slices over top; sprinkle with 1 tbsp. sugar. Cut three 1"-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.

On a lightly floured surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.
Heat oven to 400°. Whisk cornstarch, lemon juice, and 1 tbsp. water in a large bowl until smooth. Whisk in jelly, 3 tbsp. sugar, and salt until smooth. Reserve about 12 slices of plums for garnish and add remaining plums to bowl; toss to combine. Arrange plum mixture evenly over dough. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture and arrange reserved plum slices over top; sprinkle with 1 tbsp. sugar. Cut three 1"-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.