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
