Plum and Port Crostata

• All-purpose flour, for dusting
• 1/2 recipe Pate Brisee (page 322)
• 1 1/2 cups ruby port
• 1 1/4 cups packed light brown sugar
• 1/2 Thai chile, seeded and minced (optional)
• 1 teaspoon salt
• 2 pounds Italian prune plums, halved and pitted
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1 teaspoon heavy cream, for brushing
• Coarse sanding sugar, for sprinkling

1. On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick.
2. Fit into an 8-inch pie plate, leaving a 1-inch overhang.
3. Refrigerate or freeze until firm, about 30 minutes.
4. Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes.
5. Transfer to a bowl.
6. Add chile, if desired.
7. Cover, and let cool 10 minutes.
8. Meanwhile, preheat oven to 400F.
9. Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup.
10. Pour into pie shell.
11. Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar.
12. Bake 30 minutes; reduce heat to 375F.
13. Bake until crust is golden and center is bubbling, about 90 minutes more.
14. Let pie cool completely on a wire rack.

flour, brisee, ruby port, brown sugar, chile, salt, italian prune plums, cornstarch, ground cinnamon, heavy cream, sanding sugar

Taken from www.epicurious.com/recipes/food/views/plum-and-port-crostata-389740 (may not work)