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Port & Prune Plum Pie

the.instructor's picture
  Quartered pitted prune plums 4 1⁄2 Cup (72 tbs)
  Sugar 1 Cup (16 tbs)
  Quick-cooking tapioca 1⁄4 Cup (4 tbs)
  Port 3 Tablespoon
  Grated orange peel 2 Teaspoon
  Vanilla 2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Pastry 1 (For A Double-Crust 9-Inch Pi)
  Egg 1 Large, lightly beaten

In a large bowl, stir plums, sugar, tapioca, port, peel, vanilla, and nutmeg.
Let stand at least 15 minutes or up to 1 hour for tapioca to soften; stir occasionally.
On a lightly floured board, roll half of pastry into a 12-inch circle; ease into a 9-inch pie pan.
Fill with plum mixture.
On floured board, roll out remaining pastry into a 10-inch square.
With a pastry wheel or knife, cut into 8 equal strips.
Arrange pastry strips on top of pie in a lattice pattern.
Fold bottom crust over lattice, making flush with rim of pan.
Flute edge.
Brush pastry (not the filling) with egg.
Set pan in a foil-lined 10 by 15 inch pan (pie bubbles as it cooks).
Bake in a 400° oven until pastry is golden and filling is bubbling in center, about 1 hour.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4220 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 266.8 mg11.1%

Total Carbohydrates 951 g316.8%

Dietary Fiber 57.8 g231.2%

Sugars 564 g

Protein 38 g75.3%

Vitamin A 275.8% Vitamin C 130.8%

Calcium 5.5% Iron 116.3%

*Based on a 2000 Calorie diet

Port & Prune Plum Pie Recipe