Sunday, July 12, 2015

Plum Pie Filling for Small or Large Pies

Plum Pie photo null_zps83006c35.jpgI recently purchased a Pie and Pastry Baker which makes two individual pot pies, fruit pie, or quiches. Since we had an abundant crop of plums this year, I first used it to make plum pies.  But I've also made mini apple and peach pies and freeze them to have on hand for desserts.

Individual pies finish in about 15 minutes or less.  It's handy to have pie dough on hand in the freezer or refrigerator so pies can be made easily for a quick dessert or to use leftovers for pot pies or quiches.

For pie crust, here's my recipe which I use for pot pies, fruit pies and quiches:

Plum Pie photo null_zps99999107.jpg
Plum Pie Filling
1 cup sugar
1 1/2 tsps. ground cinnamon
2 Tabs. cornstarch
2 Tabs. flour
3 tsps. lemon juice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp.salt
1 tsp. vanilla
2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges

 photo null_zpse4ba1583.jpgIn a bowl, combine cut plums with remaining ingredients and stir well. For a mini-pie maker, cook pie filling on medium heat for 15 minutes until plums soften, then use in pie maker according to manufactures directions. This recipe makes about 4 mini-pies.
Pie Dough photo null_zps147cceb4.jpg
For a larger pie, fill prepared pie crust and bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, and bake 25 minutes longer or until plums are tender and the is crust golden brown.