1 1/4 cups granulated sugar
3 tbsp. cornstarch or quick-cooking tapioca
1/2 tsp. ground cinnamon
Pinch of salt
2 1/2 lb. plums, pitted and sliced 1/4 inch thick (about 5 cups)
1 tbsp. cold unsalted butter, cut into small pieces
1 rolled-out basic pie dough round
Vanilla ice cream, for serving (optional)
In a small bowl, stir together the sugar, cornstarch, cinnamon and salt. Set aside.
Place the plums in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to a 10-inch ceramic or glass deep-dish pie dish. Dot with the butter.
Carefully position the dough round over the plums. Trim the edge neatly, leaving 1 inch of overhang, then place over the fruit, folding the overhang under and pressing against the sides of the dish to seal. Using a small, sharp knife, cut 5 or 6 slits in the top crust to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes.
Meanwhile, position a rack in the lower third of an oven and preheat to 375° F (190 °C).
Bake the pie for 15 minutes. Reduce the oven temperature to 350°F (180°c) and continue to bake until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes more. Transfer to a wire rack and let cool completely. Serve at room temperature or rewarm in a 350°F (180°C) oven for 10 to 15 minutes just before serving.
To serve, cut into wedges and spoon into individual bowls. Accompany each serving with a scoop of vanilla ice cream. Makes one 10-inch pie;
Makes 8 servings.
Date: September 27, 2003