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Ingredientes
- 9 c. sliced plums - (14 to 18 plums)
- 2 Tbsp. orange juice
- 1 Tbsp. grated orange zest
- 1 c. sugar - (to 1 1/4 c.) depending on
- Â Â sweetness of plums
- 1/4 c. quick-cooking tapioca
- 2 Tbsp. flour
- 1 pch salt
- 1 pkt refrigerated pie crusts - (15 ounce) for a 2-crust
- Â Â nine-inch pie
- 2 Tbsp. butter cut up
- 1 Tbsp. whipping cream (optional)
- 1/2 Tbsp. sugar (optional)
- Â Â Vanilla ice cream or possibly frzn yogurt for serving
Direcciones
- Toss plums with orange juice and zest in large bowl. Combine sugar, tapioca, flour and salt in small bowl. Add in to plums. Toss well to combine. Let stand 20 min.
- Let crusts sit at room temperature 15 min till they can be unfolded without cracking. Chill 1 crust. Ease second crust into 9-inch deep glass pie plate.
- Pile plums into pie plate, mounding high in center (they will cook down as pie bakes). Dot with butter. Center top crust over filling. Fold under and crimp edges. Cut air vents.
- Place pie on baking sheet lined with foil. Place pie in 450 degree oven; immediately decrease heat to 400 degrees. Cover edges with foil if they become too brown.
- As pie bakes, combine whipping cream and 1/2 Tbsp. sugar for glaze; brush pie with glaze halfway through baking. Bake till well-browned, 65 to 70 min.
- Remove pie plate from baking sheet. Cold on wire rack at least 6 hrs to let juices thicken.
- To serve, gently reheat in 300 degree oven 15 min till hot. Serve hot with ice cream.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 400 | |
| Calories from Fat 118 | 30% |
| Total Fat 13.19g | 16% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 171mg | 7% |
| Potassium 342mg | 10% |
| Total Carbs 70.51g | 19% |
| Dietary Fiber 3.3g | 11% |
| Sugars 47.1g | 31% |
| Protein 2.97g | 5% |
