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Title: End Of Summer Prune Plum Pie
Categories: Pies
Yield: 1 Pie

1 Prepared pie crust
20 Italian prune plums; (2 lb),
-up to 30
1/2 c Sugar *
1/2 c Unbleached; all-purpose
-flour
1 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Salt
2 tb Unsalted butter; cold;
-sliced thin

* This pie isn't super-sweet so if you don't love the lip-pursing
tang of a baked plum, increase the sugar by 1/4 cup or so.

Preheat oven to 425 F.

Roll out the crust and press it into a 10-inch pie plate. Add any
flourishes to the lip and place in the refrigerator to chill.

Slice the plums in half and discard the pits.

Mix the dry ingredients together in a small bowl. Pierce the pie
crust with a fork in several spots along the bottom. Sprinkle 1/4 cup
of the dry ingredients evenly across the bottom of the crust. Layer
the sliced plums around in a circle, lining the crust as evenly as
possible. Sprinkle the remaining dry ingredients over the top of the
plums. Carefully tap the pie plate on the counter to settle the flour
mixture between the plums. Dot the top of the plums with the butter
slices.

Bake for 10 minutes. Lower heat to 350 F and bake another 30-40
minutes, until fruit is bubbling and the crust is light golden brown.
If, at any point, the crust begins to brown too deeply, shield it
with a ring of foil.

Serve warm with a dollop of whipped cream, Creme Fraiche, or a
scoop of ice cream. Or, serve the cold leftovers for breakfast.

Recipe FROM:
http://www.thekitchn.com/recipe-end-of-summer-prune-plu-154960

Recipe by Sarah Kate Gillingham

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