Warm baking spices accentuate the sweet fruit in this tasty Spiced Plum Pie recipe.
Divide pastry in half; form halves into balls.
Wrap and refrigerate 30 minutes.
Credit: Constatine Poulos
Bring to boiling; reduce heat.
Simmer, covered, for 3 minutes.
Remove from heat; drain well.
Return plums to Dutch oven.
Toss gently to combine.
Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick.
Transfer to a 9-inch deep-dish pie plate without stretching.
Trim pastry to 1/2 inch beyond edge of pie plate.
In a small bowl stir together sugar and 1 Tbsp.
cornstarch; sprinkle over dough.
Cover with plastic wrap and refrigerate.
Use a lattice roller to roll through dough.
Remove bottom crust from refrigerator; spoon in filling.
Cover with lattice crust; trim edges.
Crimp or decorate edge as desired.
Whisk together egg and 1 Tbsp.
water; brush on top crust.
Sprinkle with coarse sugar.
Bake and Cool
Place a foil-lined baking sheet on the rack below the pie in the oven.
Bake pie 1-1/2 to 1 3/4 hours until filling is thick and bubbly and crust is golden brown.
Cool on a wire rack.
Slowly add to the flour mixture, pulsing until dough just comes together.
Squeeze a small piece of dough between your thumb and index finger to ensure it holds its shape.
2,000 calories a day is used for general nutrition advice.
