Inspired by American Plum Pie, this pie features a buttery crust filled with a plum filling seasoned with sugar and cinnamon.
Ingredients:
Crust:
- 400 g all-purpose flour
- 6 tablespoons sugar
- 1/3 teaspoon salt
- 300 g butter
- about 5 tablespoons cold water
Filling:
- 800 g plums
- juice of 1 lemon
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 1/4 cup potato starch
Additionally:
- 1 egg
Preparation:
Crust:
- In a bowl, combine flour, sugar, and salt. Add diced butter or margarine. Mix with a mixer until crumbly (or rub everything together with your fingers).
- Gradually add cold water and mix or knead by hand until the dough starts to come together in larger pieces.
- Form the dough into a uniform ball. Divide into 2 parts, flatten into disks, wrap in plastic wrap, and refrigerate for 1 hour.
- Grease a high ceramic pie dish (about 24-25 cm in diameter) or use a metal pie dish with a diameter of 26 cm.
Filling:
- Cut the plums into small pieces, removing the pits. Mix with lemon juice, cinnamon, sugar, and potato starch just before baking.
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Roll out half of the dough (sprinkling with flour or between two sheets of parchment paper) and line the bottom and sides of the pie dish (you can patch any missing areas).
- Roll out the second half of the dough and cut into strips.
- Fill the pie crust with the plum filling and cover with a lattice made from the dough strips. You can brush the top with beaten egg for a nice golden finish.
- Place in the preheated oven on the middle rack, with parchment paper underneath to catch any drips. Bake for 60 minutes.
- Remove from the oven and let cool before serving.
