Black Plum Pie
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
- Preheat oven to 350° convection (400° conventional) and place shelf in middle of oven.
- Roll out dough for bottom of pie and line pie pan. Refrigerate for at least 15 minutes.
- Zest lemon and measure out 1 tsp of zest, and squeeze 1 tsp lemon juice.
- 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).
- Combine cornstarch with the remaining 2 1/2 Tbs sugar and set aside.
- 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.
- Combine plum mixture with cornstarch mixture and toss well.
- Remove pie pan from refrigerator and fill with plum mixture, mounding slightly in the center. Sprinkle butter cubes on top.
- Place top pie crust over fruit. Seal well around the edges, then trim with a sharp knife.
- 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.
- Put pie in the oven, and place a sheet pan on a lower shelf to catch juices.
- 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.
- Continue to bake until juices are thick and bubbly and top is golden brown, about 40 more minutes in our oven.
- Cool on rack, then serve warmed with creme fraiche, whipped cream, or vanilla ice cream. See notes above regarding pie storage.