Ingredients with Measurements:
- 1 9-inch pie crust
- 4 cups of fresh Kelsey plums, pitted and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of unsalted butter, cut into small pieces
- 1 egg, beaten
Special Equipment Needed:
- Pie dish
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a large bowl, combine the sliced Kelsey plums, sugar, cornstarch, salt, cinnamon, and nutmeg. Mix well.
4. Pour the plum mixture into the pie crust and dot with butter.
5. Brush the edges of the crust with the beaten egg.
6. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 180mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugars: 29g
Protein: 2g
Substitutions for ingredients:
- Kelsey plums can be substituted with any other variety of plums.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Ground cinnamon and nutmeg can be substituted with pumpkin pie spice.
Variations:
- Add a crumb topping made with flour, brown sugar, and butter before baking.
- Use a lattice crust instead of a solid crust for a decorative touch.
- Add a splash of almond extract to the filling for a nutty flavor.
Tips and Tricks:
- Make sure to pit the plums before slicing them.
- Use a sharp knife to slice the plums evenly.
- Brushing the edges of the crust with egg wash will give it a shiny finish.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage Instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the pie on a decorative plate or platter. Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve the pie with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is too runny, add more cornstarch or tapioca starch.
- If the filling is too thick, add a splash of water or lemon juice.
Food Safety Advice:
- Wash your hands before handling food.
- Use a clean cutting board and knife to prepare the plums.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
Kelsey plums are a variety of Japanese plums that were developed in the 1920s by Luther Burbank, a famous horticulturist. They are known for their sweet and juicy flesh and are popular for making pies and jams.
Flavor Profiles:
The Kelsey Plum Pie has a sweet and tangy flavor with a hint of warm spices.
Serving Suggestions:
Serve the Kelsey Plum Pie as a dessert after a hearty meal.
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