The handwritten sign said it all: “Last plums of the season.” This week’s pie is a farewell to summer. One that I will only gradually let go.
Peach and Plum Pie
You will need pie dough for a 9” double crust pie.
1 quart ripe peaches, about 2 pounds/4 cups sliced
1 quart ripe plums, about 1 pound/generous 2 cups sliced
½ cup sugar
1 teaspoon vanilla extract
4 Tablespoons cornstarch
egg wash- 1 egg mixed with 1 Tablespoon water
1. Peel, pit and slice the peaches and place them into a bowl. Pit and slice the plums and place them into the bowl with the peaches. Add the sugar and stir. Set aside for 20 to 30 minutes.
2. On a lightly floured surface roll out one piece of pie dough to a 1/8th inch thickness. Lift and place the dough into the pie dish, fitting it, not stretching it, into place. Place the pie dish into the refrigerator to chill.
3. Heat oven to 450 degrees.
4. On a lightly floured surface roll out the second piece of pie dough. Remove the pie shell from the refrigerator. Brush the edge of the crust with some of the egg wash mixture. Add the cornstarch to the bowl with the fruit and mix until cornstarch has dissolved. Spread the fruit and their juices in an even layer in the pie shell. Top with the second piece of pie dough; trim and seal at the edges and crimp together. Cut a small steam hole into the center of the top crust. Brush the top of the pie with some of the egg wash mixture and sprinkle the top of the pie with some sugar. Place the pie onto a baking tray and place into the oven. Bake for 10 minutes, then lower the oven temperature to 350 degrees and continue baking for 25 minutes. Rotate the pie and continue baking for an additional 20 to 25 minutes, until the pie is golden brown and the filling is bubbling. Remove pie from oven and let cool before serving.
“Farewell, farewell to you, who would hear
You lonely travelers all.
The cold north wind will blow again.”
from “Farewell, Farewell” by Nicholas John Talbot and Richard Thompson