Sugared Country Plum Pie

• Pie Crust
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons granulated sugar
• 1/2 cup soft shortening (e.g., Crisco)
• 1 egg yolk
• 4 tablespoons water
• Filling and Finishing
• 6-8 large ripe plums
• 2 tablespoons all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon cinnamon
• freshly ground nutmeg (amount to taste)
• 2 tablespoons cold butter, cut into 1/4 inch cubes
• 1/4 cup heavy cream (for finishing)
• 3-4 tablespoons granulated sugar (for finishing)

1. Preheat oven to 350 degrees.
2. For the Crust: Mix dry ingredients in a large bowl until well blended. Cut shortening into the flour mixture. In a separate bowl whisk together egg yolk and water. Add egg mixture to flour mixture and mix well until dough forms into a ball. Roll out to cover a 9 inch pie plate. (Note: Dough should hang over dish lip by an inch or two. Do not trim.)
3. For the Filling: Halve and pit the plums. Slice into equally sized pieces (about 6-8 pieces per half). Arrange fruit on crust. Mix sugar, cinnamon and flour in a medium-sized bowl, and pour over the fruit. Grate nutmeg over fruit and sugar. Dot pie with butter.
4. Fold crust edges up over the filling. Brush crust with heavy cream using a pastry brush. Spring sugar over the crust.
5. Bake pie for 45 minutes (or until fruit is bubbling and crust is light brown). Cool on a wire rack. Serve while still warm with a scoop of premium vanilla ice cream.

pie crust, flour, salt, baking powder, sugar, shortening, egg yolk, water, filling, plums, flour, sugar, cinnamon, freshly ground nutmeg, cold butter, heavy cream, sugar

Taken from food52.com/recipes/6089-sugared-country-plum-pie (may not work)