Deep Dish Plum Pie
12 to 16 blue plums, halved and pitted
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) granulated sugar
1/2 tsp (2 ml) ground cardamom, optional
Pinch salt
3 Tbsp (45 ml) quick-cooking tapioca
2 Tbsp (25 ml) lemon juice
1 Tbsp (15 ml) butter
1/2 Shortcrust Pastry (recipe to follow)
GLAZE: 1 Tbsp (15 ml) whipping cream
Preheat oven to 375-F (190-C)
Butter the base of a medium sized ovenproof baking dish. Fill with plums placed cut-side down in two layers.
Combine brown and granulated sugars, cardamom, salt and tapioca in a bowl. Sprinkle the mixture over the plums and shake the dish so that the sugar sifts down through fruit. Sprinkle the lemon juice and dot with butter. Bake for 20 minutes. Juices should be bubbling. Remove from oven and cool for 10 minutes.
Roll pastry out 2 inches (5 cm) larger than the baking dish. Moisten edges of dish with water. Drape pastry gently over fruit and place over the dish. Press edges to seal onto baking dish. Trim any overhang and slash in 3 places. Brush with cream. Place baking dish on a cookie sheet and bake another 20 to 30 minutes or until pastry is golden and juices are bubbling. Serves 8.
SHORTCRUST PASTRY
A flaky shortcrust pastry perfect for all fruit pies. If you prefer not to use shortening because of the trans fat issue then use a hard margarine. The pastry will be a little less flaky but still taste terrific.
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
3/4 cup (175 ml) unsalted butter, cubed
1/4 cup (50 ml) shortening, cut in pieces
1/3 cup (75 ml) cold water
1 Tbsp (15 ml) white vinegar or lemon juice
Sift together flour and salt in a large bowl. Cut in butter and shortening until the mixture resembles coarse bread crumbs.
In a separate bowl combine water and vinegar, or lemon juice. Add enough liquid to gather pastry into a ball and knead together for 1 minute. Divide dough into 2 equal portions.
Alternatively, use a food processor. Add flour, salt, butter and shortening into the processor. Pulse together. Add liquid, pulse a few times to incorporate liquid, but do not let pastry form a ball in the processor. Then remove, knead it together by hand.
Roll out as needed or wrap in plastic wrap and chill.
Food & Drink
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) granulated sugar
1/2 tsp (2 ml) ground cardamom, optional
Pinch salt
3 Tbsp (45 ml) quick-cooking tapioca
2 Tbsp (25 ml) lemon juice
1 Tbsp (15 ml) butter
1/2 Shortcrust Pastry (recipe to follow)
GLAZE: 1 Tbsp (15 ml) whipping cream
Preheat oven to 375-F (190-C)
Butter the base of a medium sized ovenproof baking dish. Fill with plums placed cut-side down in two layers.
Combine brown and granulated sugars, cardamom, salt and tapioca in a bowl. Sprinkle the mixture over the plums and shake the dish so that the sugar sifts down through fruit. Sprinkle the lemon juice and dot with butter. Bake for 20 minutes. Juices should be bubbling. Remove from oven and cool for 10 minutes.
Roll pastry out 2 inches (5 cm) larger than the baking dish. Moisten edges of dish with water. Drape pastry gently over fruit and place over the dish. Press edges to seal onto baking dish. Trim any overhang and slash in 3 places. Brush with cream. Place baking dish on a cookie sheet and bake another 20 to 30 minutes or until pastry is golden and juices are bubbling. Serves 8.
SHORTCRUST PASTRY
A flaky shortcrust pastry perfect for all fruit pies. If you prefer not to use shortening because of the trans fat issue then use a hard margarine. The pastry will be a little less flaky but still taste terrific.
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
3/4 cup (175 ml) unsalted butter, cubed
1/4 cup (50 ml) shortening, cut in pieces
1/3 cup (75 ml) cold water
1 Tbsp (15 ml) white vinegar or lemon juice
Sift together flour and salt in a large bowl. Cut in butter and shortening until the mixture resembles coarse bread crumbs.
In a separate bowl combine water and vinegar, or lemon juice. Add enough liquid to gather pastry into a ball and knead together for 1 minute. Divide dough into 2 equal portions.
Alternatively, use a food processor. Add flour, salt, butter and shortening into the processor. Pulse together. Add liquid, pulse a few times to incorporate liquid, but do not let pastry form a ball in the processor. Then remove, knead it together by hand.
Roll out as needed or wrap in plastic wrap and chill.
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