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Instructions |
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1. Slice the plums and combine all ingredients in a bowl and let set
for at least one hour at room temperature to allow the plums to be
come juicy.
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2. Strain off the juices from the plums. Pack plums into clean quart
jars and bring plum syrup to a boil. Pour boiling syrup over packed
plums, clean the rims and seal the jars. Process in water bath for 20
minutes.
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To make pie-
1. Place the oven rack in the lower third of the oven and preheat to
400 degrees. Set out a 9 inch Pyrex pie plate.
2. Strain the juice from the plums into a large saucepan. Cut the
plums in half, then half again pitting as you go. Set plums aside.
3. Mix together the sugar, flour and salt in a bowl. Do not skip this
step or you’ll have flour lumps. Pour the mixtures into the saucepan
with the plum juice. Cook the mixture over medium heat stirring
often and first, and constantly as the mixture heats. Cook and stir
scraping the bottom of the pan with a wooden spoons until the
mixture is very thick and gooey.
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4. Turn off the heat from under the sauce pan. Add the almond
extract and sliced plums and stir to combine. Set aside.
5. Gently Roll out the pie crusts between sheets of wax paper.
Stretch the dough an inch or more if you can for the bottom layer.
Place the dough into the pie dish and brush lightly with egg white.
6. Next, pour the hot filling into the pie dish arranging the plums
around if needed. Don't overfill the pie. Leave out a little of the
juice if it gets too full. Dot with butter and top with the top crust.
Flute and cut vents into the dough.
7. Place a pie shield over the crust and bake pie for 30 minutes.
Then remove the pie shield and bake for about 10 more minutes, or
until golden brown and done on the bottom.
8. Remove from the oven and cool on a cooling rack for several
hours or overnight.
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Serving
Suggestions |
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https-//diyfromscratch.wordpress.com/2012/09/27/plum-crazy/
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Originally Submitted
9/11/2016
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