What you need for the crust:
- 2 1/2 cups of GF all-purpose flour (Bob’s Red Mill brand)
- 1 cup unsalted butter (chilled, and cut into Tbsp-sized pieces)
- 1/2 tsp salt
- 1 Tbsp apple cider vinegar
- 7 Tbsp ice water
What you need for the filling:
- Freshly sliced organic plums (amount depends on how full you want to make your pie. I tend to fill mine 3/4 of the way, so at least 6 cups worth)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 Tbsp fresh lemon juice
Start by making your pie crust. Combine the flour, butter, salt and start kneading with your hands. Combine vinegar and ice water. Slowly pour the liquid into your bowl of dry ingredients, while kneading continuously! Once your dough is nice and squishy, and you can form it into one big ball, divide it into two. Form two 5 inch-wide rounds, and place in fridge wrapped in cling-foil for at least 30 minutes (the longer the better).
While your dough is cooling, start creating your delicious plum filling! Simply combine all of the “filling” ingredients above and let simmer on the stove while your dough is still in the fridge. HINT: I like to use the juice from the simmered plums for pouring over top of vanilla ice cream (long after the pie is already gone!) The plum juice lasts a long time when refrigerated, and is a delicious way to sweeten a plain bowl of yogurt.
Once your dough is nicely cooled, simply roll out both pieces and start assembling one in your pie shell of choice (I use a glass pie shell). Fill your pie with the plum filling and drape your second piece of dough over top. Be sure to cut a small hole in the middle, and a few stripes going outward from the center to allow the pie to bake through and through but also to make it look pretty!
Place your pie in the oven at 375 degrees F, for 45 minutes. TIP: I recommend brushing the top of your pie with egg wash (simply beat an egg in a bowl) to give it that authentic glaze!
Print This Page
