Plum pie has to be my favorite type of pie.
Not often seen, it is imaginative yet still gives all the comfort that pies should give. Serve it with Hazelnut Ice Cream for a heartwarming combination.
Bring the water and
Add half the sliced plums to the pot and return the liquid to a boil.
Stir together the cornstarch and the brandy in a small bowl. Add the brandy-cornstarch mixture, salt, and lemon juice to the pot. Gently stir in the butter and the rest of the plums, being careful not to break up the plums.
Spoon the plums into the partially baked pie shell with a slotted spoon. (You will not need the leftover liquid.) Arrange the lattice in a crosshatch pattern over the pie. Sprinkle the remaining
© 1993 Emily Luchetti. All rights reserved.