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Yellow plums for pie?

arielleeve Jul 30, 2013 08:49 PM

I want to make a dessert to bring as a hostess gift for a friend we are staying with this weekend. In our CSA we got 1.5 pounds of peaches and 1.5 of small yellow plums. Also gooseberries. Was thinking of doing a plum / peach pie. Wanted to get some input as to whether this would be a good combo? I've never cooked with yellow plums, or even used plums of any variety in a pie before. Input welcome, as are other suggestions! The friend whose house we are going to is not a "foodie" type so I don't want to make something too high-brow or complicated, but any kind of cake or pie would be great.

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  1. greygarious RE: arielleeve Jul 30, 2013 09:07 PM

    It would be fine, but I can suggest an easier, and prettier, alternative. Make a standard sugar cookie dough and press it into a pie pan or tart pan. Slice unpeeled plums and toss them with tapioca powder or cornstarch (a tbsp) and sugar or sgave nectar or honey - taste to check sweetness. Overlap the slices in concentric circles and sprinkle lightly with cinnamon before baking at 350. Check at 30 min. You want the crust paper-bag brown. Once cool, brush with melted apple jelly or currant jelly for an optional, shiny glaze.
    Serve warm or room temp - if desired, with whipped cream or vanilla ice cream. You can do the same thing with the peaches but they need to be peeled.

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      escondido123 RE: arielleeve Jul 30, 2013 09:28 PM

      I would make a peach/plum cake. It starts with a batter made with 1 c sugar and 1/2 c butter creamed. Add I egg then 1 cup of flour plus 1 t. baking powder and a good pinch of salt. (Recipe can easily be doubled tripled whatever) Spread that in the appropriate size buttered container and then top with as many wedges of fruit as possible--pushing them down into the batter and then sprinkling the top with brown sugar. Bake at 350 for 40-60 minutes depending on size. Serve with whipped cream or ice cream.

      1. almond tree RE: arielleeve Jul 31, 2013 05:07 AM

        I've made plum pie quite a few times, based on a recipe that I read in Vogue many years ago. It is delicious. Tips: I don't peel the plums, and I add a thickening agent such as flour to the filling due to all the yummy juice the fruit gives off.
        Combining plums with peaches sounds fine ... probably better than fine.

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