Summer fruit desserts are truly the best — they're deliciously simple and nearly impossible to mess up. Also, the fruit filling is easily interchangeable. I made these whole plum pies with fresh plums, but you can swap them for peeled peaches or nectarines. Anything is delicious when it's wrapped in pie crust! And since nobody wants to be stuck in a hot kitchen during Summer, this dessert won't take up your entire day. In fact, you can make these in the morning and set them aside for dessert. Oh, and always add a scoop of vanilla ice cream!
Whole Plum Pies
Makes 6 personal pies.
For pie crust:
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks very cold, unsalted butter, cubed into 1/2 inch pieces
1/3 cup ice water
6 medium-sized ripe plums, rinsed
6 tablespoons butter, cut into small cubes
6 teaspoons brown sugar
Milk or egg, for wash
Sliced almonds or turbinado sugar, for topping
- For pie crust: In a large bowl, combine the flour, sugar, and salt. Use a pastry blender or a large fork to cut the butter cubes into the flour, working quickly and incorporating all of the flour mixture until the butter pieces are the size of tiny peas. Make sure you don't overwork the butter. Slowly drizzle the ice water into the flour mixture and stir until the dough just begins to pull together. (You might not use all of the water).
- Pull dough together into a ball. Divide the dough in half and place each half on a large piece of plastic wrap. Form the dough into a disk and chill in the fridge for at least 1 hour. You'll probably only need 1 disk for this recipe, so keep the other disk chilled for another time.
- For pie: Preheat the oven to 425°F. Remove 1 disk of pie crust from the fridge and roll out on a lightly floured work surface until the crust is about 1/8 inch thick. Use a large circle cutter or flip a bowl over and use a knife to trace around the rim to cut circles of dough that measure about 6 inches in diameter. Collect any scraps, re-roll, and cut until you have 6 circles.
- Slice each plum in half and carefully cut out and discard the pit. You'll be left with a well in the center of the plum half where the pit was. Place a few cubes of butter and a teaspoon of sugar into the well of 1 plum half, then place the remaining plum half on top, so that the plum is whole again.
- Wrap the whole plum inside a dough circle and place into a heavily greased muffin tin. Repeat until all 6 plums are wrapped and in the tin. Brush the tops with a milk or egg wash and sprinkle the almonds or turbinado sugar on top. Bake for about 15 minutes, or until the dough is golden brown and the plum is soft. Cool pies before removing from the tin and eating.