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Port & Prune Plum Pie

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Ingredients
  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
Directions

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

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Plum

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