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Pie School
This open-faced pie (it works wonderfully as a galette too) was inspired by a small batch of plum-thyme jam, the sleeper hit of a canning marathon that also included plum ginger, plum bourbon, and plum vanilla. Thyme pushes Italian plums toward their savory side. As a jam its sweet herbiness accompanies brie and crackers with polite confidence. As a pie, it is barely sweet, not so much an indulgence as a rightful part of the meal.

Makes 1 pie

Posted by GMC Group Published See GMC Group's 304 projects » © 2024 Kate Lebo / Sasquatch Books · Reproduced with permission. · (c)2014 By Kate Lebo. All rights reserved. Excerpted from Pie School: Lessons in Fruit, Flour, and Butter by permission of Sasquatch Books. Photography by Rina Jordan
  • Step 1

    Make the dough. Roll out the bottom crust and place it in a 9- to 9½ -inch plate. Tuck the crust into the plate, trim the edges, and fold them into a ridge. Refrigerate the crust while you prepare the next steps of the recipe.

  • Step 2

    Preheat the oven to 425 degrees F.

  • Step 3

    In a large bowl combine the plums with the honey, lemon juice, thyme, butter, and salt. Taste and adjust the flavors as needed. Gently stir in the flour and set the filling aside.

  • Step 4

    Retrieve the bottom crust from the refrigerator. Arrange the plums inside the dough in snug concentric circles, starting at the edge and working your way in. Pour the remaining liquid, if there is any, over the top.

  • Step 5

    Bake the pie in the middle of the oven for 10 to 15 minutes, until the crust is blistered and blond. Reduce the heat to 350 degrees F and bake for 40 to 50 minutes more, until the crust is golden and the juices bubble slowly at the pie ’s edge.

  • Step 6

    Cool on a wire rack for at least an hour. Serve warm or at room temperature, cut into wedges and accompanied by slightly sweetened whipped crème fraîche. Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.

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