Sandhill Plum Pie Recipes

PLUM PIE

Steps:

• Mix the flour, sugar, and salt. Add the cold butter in pieces and mix it in your kitchen machine using the k-beater (Kenwood) or flat beater (Kitchen Aid) until it resembles coarse crumbs.
• Add the apple cider vinegar and water and mix until it comes together to a dough - don't overmix. Divide into two equal parts and form them into a disc using your hands. Wrap them with plastic foil and refrigerate for 30 minutes (up to one day).
• On a floured working surface, roll out one disc slightly larger than your pie dish (the recipe calls for a ⌀26cm/10inch pie dish), transfer the crust carefully into your pie dish, and place it in your fridge. Aline's Kitchen Hack: Safe way to transport your crust - Wrap the dough around the rolling pin and unroll over the pie dish.
• Roll out the second disc on a floured surface into a rectangle. Cut into 8 long strips. Form 4 of them in a decorative pie crust mold: Brush the form with oil (I used coconut oil), press the strips slightly into the mold, and carefully remove them. Place all strips on a cutting board and store them in the fridge.
• Remove the stones and cut the plums into quarters. Mix with the sugar, cornstarch, and cinnamon.
• Sprinkle the pie bottom with ground almonds and top it with the filling.
• Place 4 of the strips on your pie. Now, braid the other 4 strips alternate under and over the on the pie lying strips. Gently roll the overlapping crust to form a rim and crimp it with your fingertips. Refrigerate for 15 minutes.
• Preheat your oven to 200°C/390°F.
• Brush the pie crust with the egg and sprinkle with sugar. Bake for 20 minutes at 200°C/390°F. Reduce the heat to 180°C/355°F and bake for another 30 minutes. Allow the pie to cool down for a few hours before serving.

SANDHILL PLUM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
• Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
• Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.

PURPLE PLUM PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

PLUM PIE

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

PLUM PIE WITH CRUMBLE

Steps:

• For the pie: place flour on the work surface in a pile, make a well in the center. Add baking powder, sugar and egg to the well. Cut butter into small pieces and place around the well. Chop all ingredients with a knife until crumbly. Quickly knead until smooth dough forms. Wrap dough into plastic wrap and refrigerate for 2 hours.
• Rinse, halve and pit plums. Roll out dough on a floured work surface until slightly larger than pan size. Dust with flour and line buttered pan with dough, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with breadcrumbs and prick with a fork several times. Arrange plum halves on the dough. For the crumble: melt butter in a small saucepan. Combine flour with sugar, gradually add butter, stirring constantly. Process with your fingers until crumbly. Sprinkle over plums. Bake cake on the middle rack in preheated oven at 180°C (aproximately 350°F) for about 35-40 minutes. Remove from oven and cool. Serve.

SANDHILL PLUM SYRUP

Steps:

• Measure 6 cups of sandhill plum pulp and juice into a large saucepan.
• Bring to a rolling boil, and add all the sugar at once, stirring constantly to incorporate the sugar.
• Bring to a boil again, turn heat down a bit, and let it boil for 4 minutes.
• Ladle into jars.
• You can water bath this syrup to finish the canning process or keep in the refrigerator for several months.
• Pour generous amounts on your waffles and pancakes and enjoy this wild treat!

SANDHILL PLUM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
• Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
• Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.