End of Summer Prune Plum Pie

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

Along with the typical back-to-school and fall-is-in-the-air vibe, for me September has always been a time to eat as many Italian prune plums as possible. My mother made it so: an end of summer requirement like the homework and piano practice to come, prune plums were to be eaten in great quantities, like a sweet drippy book end to all the fun and freedom I was leaving behind.

Ingredients

1 prepared pie crust20 to 30 Italian prune plums (about 2 pounds)1/2 cup sugar1/2 cup unbleached all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/4 teaspoon salt2 tablespoons cold unsalted butter
sliced thin

Instructions

Preheat oven to 425°F.
Roll out the crust and press it into a 10-inch pie plate. Add any flourishes to the lip and place in the refrigerator to chill.
Slice the plums in half and discard the pits.
Mix the dry ingredients together in a small bowl. Pierce the pie crust with a fork in several spots along the bottom. Sprinkle 1/4 cup of the dry ingredients evenly across the bottom of the crust. Layer the sliced plums around in a circle, lining the crust as evenly as possible. Sprinkle the remaining dry ingredients over the top of the plums. Carefully tap the pie plate on the counter to settle the flour mixture between the plums. Dot the top of the plums with the butter slices.
Bake for 10 minutes. Lower heat to 350° F and bake another 30-40 minutes, until fruit is bubbling and the crust is light golden brown. If, at any point, the crust begins to brown too deeply, shield it with a ring of foil.
Serve warm with a dollop of whipped cream, crème fraîche, or a scoop of ice cream. Or, serve the cold leftovers for breakfast.