Italian Plum Pie

italian plum pie | apt 2b baking co
italian plum pie | apt 2b baking co
italian plum pie-0610.jpg
italian plum pie | apt 2b baking co
italian plum pie | apt 2b baking co
italian plum pie-0613.jpg
italian plum pie | apt 2b baking co

There's a new kid in town, and by kid in town, I mean almost 12 week old maniac puppy in my house. I posted on instagram yesterday that he was 10 weeks old, but when we actually sat down with a calendar this morning we realized he was 12 weeks, not even close to 10.

We have been in a weird time vacuum this summer- busy and traveling at first, and now trying to settle back into a new routine and trying to teach this puppy to sleep in his new home and be a good citizen. NYC is a loud smelly place and our sweet pup is learning to love it more and more everyday, even if it is overwhelming - a 20 minute hang on the stoop is stimulating enough to send him straight to a 2 hour nap. Me too pup, me too. This city is tiring. 

Some friends of ours, I've mentioned a couple of times, decamped Brooklyn for the Pacific Northwest and moved to a house with a hearty rhubarb plant, alongside an Italian plum, and hazelnut tree. Pete joked that their new yard makes it's own trailmix, a very Northwestern ideal.

Apparently that plum tree is an excellent producer of the most beautiful deep-blue purple plums with orangey centers, and our generous pal sent me a box full that I sadly haven't had much time to play with because of aforementioned pup that requires hourly monitoring...But yesterday I said enough is enough - I need to bake something with these plums! As I sliced them open I smiled  at the perfectly contrasting colors and was so happy to be hanging in the kitchen with a peacefully snoozing pup in the other room. 

It was a bit slap-dash as all of my pies are these days. I use my new fave easiest pie crust ever, but swapped in 1/2 rye flour for the all purpose, and employed my general prefered fruit pie formula - adjusted it a bit to suit the fruit. 

Italian Plum Pie

makes one, 9-inch pie

Plum pie is my very favorite summer-to-fall transitional treat. Italian plums are so perfectly suited to cooking and baking that I can't resist them at the market everytime I go. They pair well with both bright citrusy flavors and deeper toastier ones like whole grain flours and warm spices like cinnamon.  In a moment of Four and Twenty Blackbirds inspiration, I shook a bottle of cardamom bitters into the filling which ended up being a totally delicious move, which I highly recommend if you happen to keep a bottle in your bar. If not, a bit of ground cardamom is great too.

2 1/2 times Easiest Pie Crust Ever, split into two discs (sub 1/2 of the all purpose flour for rye)

2 lbs (900g) Italian plums

1/2 cup (100g) light brown sugar

seeds of 1/2 vanilla bean or 1/2 teaspoon vanilla extract

1/4 cup (30g) flour

1/4 teaspoon cinnamon

5 shakes/dashes cardamom bitters or 1/2 teaspoon cardamom

pinch salt

Preheat the oven to 400ยบ F and place a rack in the bottom of the oven. In a large bowl combine the sugar and vanilla bean seeds. Use your fingers to rub the and seeds into the sugar until well combined and fragrant. Stir in the flour, cinnamon, and salt.

Pit and cut the plums into quarters. Add them to the bowl but don't stir quite yet.

On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick.

Add the bitters to the filling, then gently stir the filling ingredients together. Fill the pie shell, press gently to compact the fruit, and top with the second crust.

Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2 to 2-inch strips and weave a lattice top.

Slide the whole pie into the fridge or freezer for about 15 minutes or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is deep golden brown and the juices bubble. Cool before slicing.

The Easiest Pie Crust, Ever

the easiest pie crust ever | apt 2b baking co

I know. I know. The hyperbole is out of control in the title of this post, but you all are going to forgive me when you give this crust a try. It is truly, truly easy, and not in a "I make my own mayonnaise and homemade pasta because it is SO easy" kind of way. It is the kind of easy that only takes three ingredients and a food processor. I might even say it's genius, better call Kristen at Food52!  

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the easiest pie crust ever | apt 2b baking co
the easiest pie crust ever | apt 2b baking co

Making pie crust is one of those kitchen tasks that freaks otherwise totally rational and capable people out, and I get it. It can be messy and sensitive, it can rip and tear and get stuck to your countertop - and the fact that the best fruit pies are made during the hottest part of the year is downright mean when every pie crust recipe tells you the key is keeping all of the ingredients cold.

the easiest pie crust ever | apt 2b baking co
the easiest pie crust ever | apt 2b baking co
the easiest pie crust ever | apt 2b baking co

I have evangelized for an all-butter, hand-mixed crust on this blog for many years and I won't ever stop, but it takes some time and a little skill to put together and sometimes even I want something just a little bit easier and less sensitive. Enter, the Easiest Pie Crust, Ever!

This crust is made from flour, butter, and cream cheese. That's it! AND it is mixed in a food processor. There is no guessing how much water you need, no worries about warming the butter by touching it with your hands. I have made this crust in many kitchens this summer, and I've used it for everything from galettes to hand pies. I even made it GLUTEN-FREE and it was crisp and tasty, and delicious. Sounds like a miracle, right? 

the easiest pie crust ever | apt 2b baking co
the easiest pie crust ever | apt 2b baking co

I wish I  could take credit for it's genius simplicity, but the truth is it comes from the October 1988 issue of Gourmet, RIP. I was chatting with a friend over 4th of July weekend about how cream cheese is an ingredient that has fallen out of fashion a bit, but friends, let's bring it back. We are going to start with this perfect, 3-ingredient pie crust.

THE EASIEST PIE CRUST, EVER

From Gourmet, via Epicurious

Makes 1 crust for a single crust pie, galette, or about 6 small handpies

This dough is super forgiving, sturdy, crisp and flaky. The cream cheese gives it a bit of tangy flavor that is PERFECT with summer fruit. I have made this dough gluten-free with both Cup4Cup and King Arthur's Measure for Measure flour (that they sent me) too and they both work fabulously. My guests couldn't tell the difference between the traditional crust and gluten-free crust! I have a 12-cup food processor and have squeezed in a 4x recipe, but a 3x would have been a bit more reasonable.

1 cup (125g) all purpose flour  or gluten-free flour blend

4 ounces (115g) cream cheese, cold and cut into bits

3 ounces (86g) unsalted butter, cold and cut into cubes

pinch salt

pinch sugar, optional

Add the flour, salt and sugar if using to a food processor fitted with the steel blade. Scatter the butter and cream cheese over the top. Pulse the mixture until is starts to hold together, then dump the contents of the food processor onto a clean work surface and gather it into a ball. Wrap the ball in plastic, press it into a disc, and refrigerate at least 2 hours before using.

SOUR CHERRY, CURRANT AND GOOSEBERRY, OR ANY FRUIT! GALETTE

I have been making easy, breezy galettes a lot this summer. I haven't really been measuring, but more using this general recipe, adjusting a bit based on the sweetness of the fruit. I always err on the light side with sugar, you can always add a bit of vanilla ice cream or sweetened whipped cream if your tarts are too tart :) Check the hashtag #summerofgalettes for more! And please tag your galettes on Instagram, I'd love to see them!

1 Easiest Pie Crust Ever

 about 1 1/2 pounds (775g) fruit

6T-8T sugar (50-100g)

1 tablespoon flour

seeds of one vanilla bean

squeeze of lemon juice

pinch salt

1 egg, for egg wash

crunchy sugar

Preheat oven to 425ยบF. Line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface to a 12-inch round just under 1/4- inch thick. Combine all of the filling ingredients in a large bowl and toss gently to combine. Move the dough to the prepared baking sheet. Pile all of the fruit in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Chill the formed galette until the dough is very firm, about 15 minutes. Then brush the dough with the egg wash and sprinkle with sugar. Bake until deep golden brown and the juices are bubbling. Cool slightly before serving. 

PEACH HANDPIES 

I used Smitten Kitchen's recipe for the hand pies, using the Easiest Pie Crust Ever - minus the bourbon, plus a little flaky salt sprinkled on top.

the easiest pie crust ever | apt 2b baking co