{"id":5099,"date":"2022-09-12T10:30:00","date_gmt":"2022-09-12T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=5099"},"modified":"2022-09-22T18:19:54","modified_gmt":"2022-09-22T22:19:54","slug":"plum-and-sage-pie","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/plum-and-sage-pie\/","title":{"rendered":"Plum and Sage Pie"},"content":{"rendered":"\n
A Little Grape Jelly is a Surprise Ingredient that Highlights the Plums’ Flavor.<\/h2>\n\n\n\n
When it comes to desserts, pies reign supreme in my home. It may have something to do with coming from the south and watching my mother and grandmother make pies when I was growing up, but a well made pie is at the very top of the dessert food chain, as far as I\u2019m concerned. And it\u2019s not only about the eating, but the process requires you to slow down and take your time. I love everything about making a pie, from beginning to end. I always start the day before by making my pie dough and giving it an overnight rest and chill before rolling it out and finishing it up the next day.<\/p>\n\n\n\n
The crust I put together for this recipe is made in a stand mixer and is only mixed for a matter of seconds before turning it out onto the counter and then using a technique called fraisage, which is simply a French word for using the heel of your hand to rub the dough into layers. It couldn\u2019t be simpler and takes only a couple of minutes at the most. I like using a stand mixer more than a food processor because the pieces of butter remain larger and there\u2019s no chance of overworking the dough. The end result is a beautifully flaky pie crust. <\/p>\n\n\n\n
After rolling out both the top and bottom crusts, and putting them in the fridge to chill, I put together the filling ingredients. I\u2019ve used plums, combined with other fruit in pies, but this is the first time I\u2019ve made one that is exclusively plums. Well, almost exclusively, because I used a mix of black plums, red plums, and pluots. You want the plums to be fairly firm, not soft and overripe. Fresh sage is lovely with plums, so I thought I\u2019d add a little to the this pie.<\/p>\n\n\n\n