A couple weeks ago I agreed to something really dumb. I can’t tell you what it is unfortunately because of a privacy contract, but I can tell you it meant a lot more work for me without benefiting my happy blog place.
During the process of this extra work I slipped on a patch of ice and bounced my skull off a sidewalk, giving myself a concussion. Murphy’s law of course! So over Christmas break I’ve been trying to squeeze in extra work on top of dealing with a head injury.
I’m mainly back now though, and done enough that I can relax some and resume my favorite obsessive activity. I do admit it was nice for a couple weeks to just cook by instinct. No measuring, no photographs, and no writing. I felt peaceful, happy, and free of stress even feeling as yucky as I do.
This made me realize I like cooking much more than I enjoy photography. When I was younger I thought that would never be the case. Or maybe that’s just the head trauma speaking.
This pie is one of my favorites. It’s my “I’m sorry I was absent” gift to you. I hope you like it as much as I do. I still need to rest much of the time, but am looking forward to heading over and seeing what you all have been cooking as soon as I stop sleeping all the time.
I am a terrible patient, but a very good impatient. I'm sure I'll be up to my ornery self again in no time.
Favorite Plum Pie
2 (15 ounce) cans Oregon Whole Purple Plums in Heavy Syrup
1 cup granulated sugar
1/3 cup flour
Pinch of salt
1 teaspoon almond extract
Butter for dotting pie
1 box Pillsbury Pie Crusts
1 egg white
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.
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.
Recipe and picture by Laura Flowers.