Pie Club Week 16: Plum

Week 16 was plum pie, and it was pretty interesting. I really like plums, but had not thought of using them in a pie until now. When I went to purchase the plums, the grocery store had 3 varieties, so I decided to use all 3. When I make apple pie I use a variety of apples, so I thought the variety would be nice in this pie also, and it was. However, this pie did not turn out quite like I wanted it to.

I had in my notes the idea to roll out a bottom crust into a larger circle than needed, and to fold the edges over the filling like with a galette, so I decided to try that with this pie. I liked the double crust effect as far as the texture, but did not love the look, and definitely prefer a lattice top for a fruit pie. Some things are tradition for a reason. :)

The recipes that I based my plum pie off of called for flour as the thickener. I prefer to use cornstarch, but having never made a plum pie before, I thought I would trust the flour. I definitely should have used cornstarch. The flour did not thicken enough, and also the whiteness of the flour mixed with the plums to make an unappetizing, milky, pinkish color in the filling. The plums themselves were beautiful and delicious, but one of the varieties I used baked down a lot more than the other two, and had a mushy mouth feel. I think I would stick to one plum variety the next time I attempt this pie.

Overall, this was a good experiment, and I learned a lot. I always knew to trust my instincts more than a recipe, but it was reiterated for me even more with this pie.I will attempt this pie again, with some changes, because I think it has the potential to be really delicious, unique and interesting!