California plum pie [our favorite piecrust] from Bake from Scratch Magazine Special Issue: Artisan Pies & Tarts (2017) (page 35)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on September 05, 2023

    Everything turned out well with this recipe, including the crust. The filling looked like it wouldn't fit 1/2 the crust, but it expanded a bit during cooking. Honestly, it would be better be 2.5-3 lbs of plums. Also, it was a little heavier in ginger than I preferred, but if you increased the amount of plums, it would probably even out. The resulting pie was a beautiful red, and the crust was tender and shiny from the egg wash and sugar. I'd make this again if I have extra plums lying around.

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