1 recipe for double-crust pie dough (below)
2 lbs fresh plums (8-10, depending on size)
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 tsp vanilla extract
2 tbsp milk
3-4 tbsp [coarse] sugar
Preheat oven to 375F.
Wash plums and cut in half, removing the pits. Cut about half of the plums into quarters and half into sixths (the size variety helps them fit into the pie plate well). Place plums in a large bowl, add in sugar, cornstarch, salt and vanilla extract and stir well with a spatula. Set aside.
Roll out the bottom pie crust on a lightly floured surface, making sure there will be a bit of overhang around the edge of the pie plate, and transfer to pie plate. Fill pie crust with plum mixture. Roll out top pie crust, and lay on top of the pie plate, crimping or pinching edges to seal filling in completely.
Brush the top of the crust with milk and sprinkle generously with sugar, preferably coarse sugar. Cut 5-7 slits in the top crust with a sharp knife.
Bake for 65-75 minutes, until crust is well browned and the filling is thick and bubbling through the vents on the top of the pie.
Cool pie on a wire rack completely before slicing, to ensure that the filling thickens up and sets.
Serves 8
Double Crust Pie Dough
2 1/4 cups all purpose flour
1 tbsp sugar
1 tsp salt
3/4 cup butter, chilled and cut into chunks
approx 2/3 cup cold water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in cold water until dough almost comes together into a ball (you might not need to use all the water, so add it in as you go). This process may be done in the food processor, as well.
Divide dough in half and shape each half into a ball with your hands. Wrap each in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before baking.
