Plum Pie

There are hundreds of plums in my backyard, so I decided it was time for a pie. In the background you can see the tree where all the plums came from. I love when things come full circle like that.

My first three pie crust attempts failed. Once because I tried unsuccessfully at using gluten-free flour. The next two failed as well, which baffled me because I used regular flour and two different "No Fail Pie Crust" recipes. After this I tried tasting the the flour I had been using, only to discover it was not flour, but powdered soy milk! I tried for a fourth pie crust and got this beauty. I am so good at making pie crusts.


After the (eventual) success of the first pie, I made a second. This pie had a starry double crust. I got the idea for the crust from Joy of Baking, and they got the idea from Martha Stewart who makes "star spangled" blueberry pie for 4th of July reasons. Please, never make this with a blueberry pie. Unless you're being deeply, deeply ironic.

I used the same basic recipe for Blueberry Pie from Joy of Baking, except that the filling was different.

Plum Pie Filling

• 6 cups plums, pitted
• 3/4 c. honey
• 2 tbsp. lemon zest
• 1 tbsp. vanilla extract
• 5 tbsp. cornstarch
• 1/3 c. water

Cook the plums in water for 10 minutes. Add the honey, lemon zest, vanilla and cornstarch and cook until thickened (about 5 minutes). Allow to cool slightly before pouring into pie crust.