Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups Davidson's plums, pitted and sliced
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Whisk
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In another mixing bowl, combine the sugar, cornstarch, lemon juice, and vanilla extract. Add the sliced Davidson's plums and toss to coat.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the plum mixture into the pie crust and spread it evenly.
7. Brush the edges of the pie crust with the beaten egg.
8. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 43g
Protein: 3g
Sodium: 70mg
Fiber: 2g
Sugar: 25g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the pie.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe accordingly.
- Davidson's plums can be substituted with other types of plums.
Variations:
- Add a pinch of cinnamon or nutmeg to the plum mixture for extra flavor.
- Top the pie with a crumble topping made with oats, brown sugar, and butter.
- Use the same recipe to make mini plum pies in a muffin tin.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- To prevent the crust from getting too brown, cover the edges with aluminum foil halfway through baking.
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
Store the leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a decorative pie dish or cake stand.
Garnishes:
Garnish the pie with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water.
- If the filling is too runny, add more cornstarch.
- If the crust is too tough, you may have overworked the dough.
Food safety advice:
Make sure the plums are thoroughly washed and pitted before using them in the recipe.
Food history:
Davidson's plums are native to Australia and are known for their tart flavor. They are often used in jams, sauces, and desserts.
Flavor profiles:
The pie has a sweet and tart flavor with a buttery crust.
Serving suggestions:
Serve the pie warm or at room temperature.
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Region: Australian