Fresh Plum Pie (4 star)

5
8/21/11
Yesterday I noticed our plums were ready. I've never tried a plum pie before so I turned to my favorite book: "Pie" by Ken Haedrich and sure enough I found plum pie recipes. The only variation I made was to use our homemade grape juice instead of ruby port. I really liked it, very tangy but a good flavor. We topped it with vanilla ice cream and it was just right. To make it even better Nicole and Katie were here from Pennsylvania and Miles and Stacey and their family were here from Indiana. We all gathered at Dad's for dinner and tested the pie.

Fresh Plum Pie
(Pie, Ken Haedrich, Harvard Common Press)

1/2 cup unsweetened grape juice
7 cups pitted and sliced plums, unpeeled
3/4 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons raspberry preserves
1 tablespoon  fresh lemon juice
1/2 teaspoon grated lemon zest

Preheat oven to 400 F. Quarter plums, remove pits, add sugar, and grape juice. Stir in tapioca, raspberry, lemon juice, and lemon zest. Turn the filling into the chilled pie shell, cook for 30 minutes. Reduce heat to 350 F. and rotate pie 180 degrees. Bake for another 15 - 30 minutes until filling bubbles.

Buttermilk Pie Crust