This is one of those recipes that reminds you that all that matters in life is good ingredients. You don’t need to get overly fancy to make something that will absolutely rock your taste buds.
INGREDIENTS
6 small, ripe plums
2 tablespoons evaporated cane sugar
2 recipes Flaky Pastry Crust (page 51)
Makes 6 pies DIRECTIONS
Preheat the oven to 375°F. Place six 4-ounce canning jars on a rimmed baking sheet.
Score each plum into quarters, just to pull out the pit. Sprinkle the cut sides of each plum with 1 teaspoon of sugar.
Divide the pastry dough into 6 roughly equal balls. On a floured surface, roll out each ball until it’s 5 to 6 inches across. Take a plum and place it in the center of a ball of dough, keeping it together so it looks like a whole plum. Wrap the pastry dough up and around the plum, gathering the dough at the top. Leave a little air vent in the pastry, and then place the dough-covered plum into a jar. Repeat with the remaining plums. If you have any scraps or extra bits of dough, you can get creative and add some shapes or cutouts to the exposed parts of the pies.
Bake the pies for 20 to 25 minutes, until the crust is golden and the plum juices are starting to bubble out of the air hole. Allow the pies to cool on a wire rack for 1 hour before serving.