{"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

\"Fresh<\/figure>\n\n\n\n

I also took a tip from Cheryl Day and added a surprise ingredient – grape jelly. She said it brings out the flavor of plums and I was intrigued. <\/p>\n\n\n\n

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The thickening agent that\u2019s become my favorite for using in fruit pies is Instant Clear Gel, but you can also use cornstarch. I like the Gel because as its name implies, it is perfectly clear and has a natural mouth feel. I mix it with sugar and a little salt, add the plums, sage, jelly, and lemon juice, and stir it up thoroughly. <\/p>\n\n\n\n

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After mounding the filling into the pie shell, I drape on the top crust, seal it, cut a few air vents into the top crust and pop it into the freezer for about 20 minutes. I want the pie crust to be nice and chilled before baking. Right before it goes into the oven I spray it lightly with water and sprinkle on approximately 2 tablespoons of granulated sugar. This gives you almost another distinct crispy layer on the top crust. I\u2019m not a fan of egg washes on my pies for a couple of reasons. First and foremost, it browns too quickly, giving the illusion that the crust is fully baked, when in fact, it is not. And I don\u2019t like the glossy mouth feel. I like my crust to be crunchy and crackly. <\/p>\n\n\n\n

\"Prepared<\/figure>\n\n\n\n

Finally, a word on how long to bake a pie. I can\u2019t stress more strongly the importance of fully baking a pie. The pie needs to bake long enough to completely brown the bottom and top crust, along with making sure the filling bubbles and the fruit is tender. In this case the plums soften easily, so there\u2019s not a big chance of them ending up hard. If your pie crust is pale, then the crust is not cooked. You will have a soggy bottom crust and the top will not have cooked long enough to develop the proper flavor and texture. To put in the time and effort to make a pie, and to then remove it from the oven too soon is just sad. What could have been a great result is instead a mouthful of doughy mush. Please keep it in the oven long enough. Let the edges get really good and brown. That\u2019s when the magic happens.<\/p>\n\n\n\n

As to the final result of this particular pie? It may be my favorite fruit pie of all time. That quarter cup of grape jelly really does bring out the brilliant flavor of the plums. And the sage is beautifully fragrant, but subtle. I\u2019m going to be baking another one before plums go out of season. <\/p>\n\n\n\n

\"Slice<\/figure>\n\n\n\n

As I mentioned earlier, baking a pie takes time and I enjoy every bit of it. But when pie is on the menu, dinner will be light, simple, and easy. I\u2019ve spent time on the pie and let\u2019s face it, no one is really concerned about what comes first because it\u2019s all about getting to that glorious pie.<\/p>\n\n\n

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Plum and Sage Pie<\/h2>\n

\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson
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Keep the screen of your device on<\/p>\n

\t\t\tServings<\/p>\n

8<\/p>\n

servings<\/p>\n

An All Butter Pie Crust is Filled with Plums and Fresh Sage<\/p>\n

Ingredients<\/h3>\n
    \n
  • Double Crust Pie Pastry<\/strong><\/li>\n
  • \n

    3 sticks of salted butter, each stick cut into 10 slices, well chilled<\/p>\n<\/li>\n

  • \n

    3 cups flour (260 grams) all purpose unbleached flour, such as Gold Medal<\/p>\n<\/li>\n

  • \n

    1\/2 teaspoon table salt<\/p>\n<\/li>\n

  • \n

    2 tablespoons granulated sugar<\/p>\n<\/li>\n

  • \n

    1 teaspoon baking powder<\/p>\n<\/li>\n

  • \n

    1 1\/2 tablespoons cider vinegar<\/p>\n<\/li>\n

  • \n

    6 1\/2 tablespoons ice cold water<\/p>\n<\/li>\n

  • Plum and Sage Pie<\/strong><\/li>\n
  • \n

    Pastry for double crust 9 inch pie, shaped into 2 discs and chilled<\/p>\n<\/li>\n

  • \n

    1 cup granulated sugar, plus more for sprinkling on the top<\/p>\n<\/li>\n

  • \n

    1\/4 cup Instant Clear Gel or cornstarch<\/p>\n<\/li>\n

  • \n

    1\/4 teaspoon fine sea salt<\/p>\n<\/li>\n

  • \n

    10 -11 plums, pitted and sliced into half inch wedges, approximately 8 cups<\/p>\n<\/li>\n

  • \n

    15 medium sized sage leaves, minced, about 1 1\/2 tablespoons<\/p>\n<\/li>\n

  • \n

    1\/4 cup grape jelly<\/p>\n<\/li>\n

  • \n

    1 tablespoon fresh lemon juice<\/p>\n<\/li>\n

  • \n

    1 tablespoon salted butter, cut into bits<\/p>\n<\/li>\n<\/ul>\n

    Directions<\/h3>\n
      \n
    • Double Crust Pie Pastry<\/strong><\/li>\n
    • Combine the cider vinegar and ice water and place in the refrigerator to chill.<\/li>\n
    • In a stand mixer, using the paddle attachment, combine the flour, salt, sugar, and baking powder on the lowest speed for about 30 seconds in order to mix well. Turn it off, add the well chilled butter slices, and mix on the same low speed for only a few seconds. You only want the slices to be coated in flour and perhaps bashed up a little. You don\u2019t want the pieces of butter to be broken up at this point.<\/li>\n
    • Turn on the mixer once again to the lowest speed and slowly add the water\/vinegar. After it\u2019s all been added you will only run the mixer for a few seconds. The dough should be shaggy and the butter should be in different sized pieces. Some will still be large. There will still be some dry flour. That\u2019s fine. It\u2019s what you want. <\/li>\n
    • Dump the contents onto a clean counter and using your hands, bring it lightly together into a mound. It will not all be sticking together. <\/li>\n
    • Using the heel of your hand, begin pressing down and pushing a small amount of the dough away from you. This technique is called fraisage. Continue with the rest of the dough. Using a bench scraper, fold the dough over on top of itself and continue pressing and pushing the dough in the same manner until it has all come together in a cohesive dough. This may take 3 or 4 folds. You are building layers. <\/li>\n
    • Cut the dough in half, shape each half into a disc, and wrap each half tightly in plastic wrap. When you cut the dough in half, you should be able to see all the layers you have developed. Chill for at least a couple of hours. The dough will keep in the fridge for 2 to 3 days, but can also be frozen for a couple of months. If using from the frozen stage, let it thaw in the refrigerator for a few hours before rolling out. Let the chilled dough sit at room temperature for 10 t0 15 minutes before rolling out on a floured surface. <\/li>\n
    • Plum and Sage Pie<\/strong><\/li>\n
    • On a lightly floured surface, roll one disc of pastry into a 12 inch circle and place into a 9 inch pie dish, trimming the edges to 1 1\/2 inches beyond the rim of the pie dish. Roll the remaining disc of pastry, which will be the top of the pie, into an 11 inch circle and place on a parchment lined baking sheet. Chill both the pie shell and the pastry top for 20 to 30 minutes.<\/li>\n
    • Preheat the oven to 425\u00b0 with a rack in the lower third of the oven.<\/li>\n
    • In a large bowl, combine the sugar, Instant Clear Gel (or cornstarch), and salt. Mix thoroughly. Stir in the sliced plums, minced sage leaves, grape jelly, and lemon juice. Pile the fruit into the pie shell. Dot the top with the bits of butter. Drape the remaining pastry on top of the plums and press together the edges of the pie dough. <\/li>\n
    • Fold the bottom of the pastry up and over the top, and flute the edges.<\/li>\n
    • Cut a few slits in the top crust and place in the freezer for 20 minutes.<\/li>\n
    • Remove the pie from the freezer, spray the top lightly with water and liberally sprinkle with sugar. Bake for 30 minutes. Reduce the heat to 375\u00b0 and bake for an additional 40 to 50 minutes, until the pie is well browned and bubbling in the center. Remove to a rack and let cool before slicing. Enjoy!<\/li>\n<\/ul>\n

      Equipment<\/h3>\n
        \n
      • 9 inch Pie Dish<\/li>\n
      • Stand Mixer<\/li>\n<\/ul>\n

        \t<\/p>\n