Black Plum Pie

Black plums just showed up at our market, and we couldn't wait to make this pie.  It brims over with thick purple juices surrounded by our favorite flaky crust.  The only time-consuming part of this recipe is rolling out the crusts -- the filling is ready in just minutes.  If you store the pie well-wrapped at room temperature, the crust will stay perfectly flaky but the pie will only keep for two or so days.  Refrigerated, the shelf life is closer to four days but the crust tends to get soggy.  We chose the former option, and had no problem polishing off the pie in two days.  We serve slightly warmed with creme fraiche.

Black Plum Pie

Ingredients

2                               pie crusts (for top and bottom of pie)
2 1/2         lbs            black plums, pitted and cut into 1/2" slices
2/3            cup           sugar
2               Tbs           raspberry preserves
1                                small lemon
2 1/2         Tbs           cornstarch
2 1/2         Tbs           sugar
2               Tbs           butter, cut into small cubes

Procedure

1. Preheat oven to 350° convection (400° conventional) and place shelf in middle of oven.
2. Roll out dough for bottom of pie and line pie pan.  Refrigerate for at least 15 minutes.
3. Zest lemon and measure out 1 tsp of zest, and squeeze 1 tsp lemon juice.
4. Combine plum slices, lemon zest, lemon juice, raspberry jam, and 2/3 cup sugar.  Set aside for 10 minutes.  Taste to adjust sugar content (you may need to add up to 1/3 cup sugar if your plums are not very sweet).
5. Combine cornstarch with the remaining 2 1/2 Tbs sugar and set aside.
6. Roll out top pie crust.  If you roll out on a piece of parchment paper, it is easy to flip it over onto the pie when the time comes.
7. Combine plum mixture with cornstarch mixture and toss well.
8. Remove pie pan from refrigerator and fill with plum mixture, mounding slightly in the center.  Sprinkle butter cubes on top.
9. Place top pie crust over fruit.  Seal well around the edges, then trim with a sharp knife.  
10. Add decorative pieces of leftover pie crust if desired and attach by moistening underside of cut-outs with a tiny bit of water.  If you have kids helping out, they will love this part. Cut several vents.
11. Put pie in the oven, and place a sheet pan on a lower shelf to catch juices.
12. Bake for 30 minutes, then reduce oven temperature to 325° (375° conventional).  If you do not have a convection oven, rotate pie so it will bake and brown evenly.
13. Continue to bake until juices are thick and bubbly and top is golden brown, about 40 more minutes in our oven.
14. Cool on rack, then serve warmed with creme fraiche, whipped cream, or vanilla ice cream.  See notes above regarding pie storage.