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purple prune plum pie - does anyone have a recipe?

post #1 of 7
Thread Starter 

Has anyone got a good tried and true recipe for a pie made with purple plums, the oblong ones with a clear ridge down the side, dark blueish purple, often called italian plums or prune plums?

 

Yes, i know i can google it, but i can't be sure who tried the recipe. 

 

They're eminently in season and i overbought them and thought they might make a good pie. 

 

or ?  anything else except clafoutis?  (The pictures always look so wonderful but I've tried it many times with many recipes (even good old julia child) and it always comes out like a damp pancake.  I'm thinking it's supposed to be like a damp pancakesmile.gif

 

I sort of remember a recipe i used to make, with plum halves baked in the oven with sugar and maybe some nutmeg or something mild, and maybe a cream? 

 

all ideas welcome

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #2 of 7

Here is a recipe for plum pie,

 

9 1/2 # PLUMS- CLEANED

6 CUPS SUGAR

1 CUP CORNSTARCH

1 T SALT

10 T LEMON JUICE

                                MIX SUGAR & CORNSTARCH AND SALT IN A LARGE STAINLESS STEEL BOWL, ADD FRUIT AND LEMON JUICE AND MIX TO COMBINE. OVER LOW HEAT/FLAME MIX PIE MIXTURE TILL IT COMES TOGETHER AND HOMOGENIZED. ADD TO YOUR RAW PIE SHELL AND COVER WITH TART DOUGH STREUSEL ETC. 

                             

post #3 of 7
Thread Starter 

that's interesting, pjm, it's not baked in the pie crust?  i was thinking of something like blueberry pie or apple pie.

Also how many pies does that make?  9 1/2 POUNDS?   
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 7

Siduri,

  It is baked in the shell, I just heat it up a little to evenly distribute the ingredients. I don't remember the number of pies it makes. 

post #5 of 7

Siduri,

1) New York Times Plum Torte ( see their website )

2) Plum Butter for croissants or toast

3) Plum Sorbet

4) On the savoury side: Pork Roast or Pork Tender Lion with Plum Sauce 

 

Some other possibilities with Plums;

Hope this assists.

Marge.

post #6 of 7

The only one could offer is not really a pie but more of a gentle pastry.

It's called Plum Financier.

The plums are soaked in a plum liquer Slivovitz....forgive the spelling

A batter is made by whipping whole eggs with sugar until sponge consistency then a small amount of flour and almond flour are folded in. The plums are sliced in 1/2 and fanned in concentric circles slightly overlapping and placed over the batter. It bakes slowly and as I remember it, I use a tart pan with re-movable bottom. It may work with your type of plums and I would be happy to share the recipe with you.

post #7 of 7
Thread Starter 

I was actually looking for an actual pie recipe, like apple pie, blueberry pie, etc, the traditional american kind with two very thin crusts of unsweetened pate brisee and a very thick (over an inch) filling which has lots of thick juice. 

The financier sounds good, though, and i'd be interested in the recipe, chefross, if you want to post it. 

 

Since yesterday was cooler than it's been (it felt downright cold at 80 after two months of 90s and three weeks of 100!) i decided that i'd have to find a recipe on my own. 

I did some searching on internet, and modified a recipe i found that looked decent using about a kilo of plums, sugar, cornstarch, cardamom, cinnamon, nutmeg, clove and vanilla (in FAR less quantities than they said to put - i don't know how you'd even taste that it was plum with 1 1/2 tsp cinnamon, half tsp clove, 3/4 cardamon etc.

Made a nice brisee with butter and lard that melted in the mouth, and the pie was very good.  The plums are not too watery (like regular plums would be) so they had a texture, there was something slightly chewy, not just juice, and the taste was wonderful. 

 

Makes me wonder why plum pie is not one of the standards like apple, blueberry and cherry.  Lots less work than stoning cherries!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
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