Have you ever eaten a Plum Pie? Until I saw a hundred-year-old for Plum Pie, and decided to give it a try, I’d never had one.
The Plum Pie was awesome. It was tart, but not too tart; and it was sweet, but not too sweet. In other words, it was just right. The pie was beautiful with a lovely reddish-purple filling.
Now that I’ve eaten Plum Pie, I can say with certainty that it is one of my favorite pies.
But now I’m confused. Plum Pies apparently were more popular a hundred-years-ago than what they are now. Why have they gone out of style?
Here’s the original hundred-year-old recipe:
Here’s the recipe updated for modern cooks:
2 cups sliced purple plums (plums that are still somewhat firm work best)
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup flour
1 tablespoon butter
Pastry for 8 inch (small) 2-crust pie
Heat oven to 425° F. In a bowl combine the plum slices and the lemon juice. Add the sugar and flour, stir gently to combine . Turn into pastry-lined pie pan, and dot with butter. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350° F. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.