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Individual Plum Pies With Vanilla Bean Ice Cream
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Tablespoon Butter
Pound Fresh plums; pitted, quartered
/2 Cup Sugar
Teaspoon Ground cinnamon
Pinch Salt
/2 Cup Water
Tablespoon Cornstarch
Cup Flour
/2 Teaspoon Salt
−1/2 Teaspoon Sugar
/4 Cup Lard
Tablespoon Ice water −; (to 4 tbspns)
Scoops Vanilla Bean Ice Cream
Preheat the oven to 375 degrees. In a large saute pan, over medium heat,
melt the butter. Add the plums and saute for 2 minutes. Stir in the sugar,
cinnamon and salt. Continue to saute for 2 minutes. Whisk the water and
cornstarch together. Mix well. Stir the water mixture into the plum mixture.
Bring the liquid to a gentle boil and cook for 2 minutes. Remove from the
heat and cool completely. In a mixing bowl, combine the flour, salt, and
sugar. Add the lard and work it in with your hands until the mixture
resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it
in with your hands, forming a smooth ball of dough. Divide the dough in half
and wrap each ball in plastic wrap. Refrigerate the dough for 30 minutes.
Remove the dough from the refrigerator and let the dough sit out for 5
minutes before rolling out. Roll out each dough on a floured surface into a
circle about 12 inches in diameter and 1/8−inch thick. Cut each round of
dough out into six 6−inch rounds. Gently fold 6 circles of dough and unfold
each round into a 4−inch individual pie pan. Pour 3/4 cup of the filling
into each pastry shell. Place the remaining 6−inch rounds over the filling,
trimming off the excess. Crimp the edges of the pie crust, sealing the pie
completely. Place the pies on a baking sheet and bake until golden brown,
about 25 minutes. Remove from the oven and cool for 5 minutes, before
serving. Serve each pie with a scoop of ice cream. This recipe yields 6
servings.
Individual Plum Pies With Vanilla Bean Ice Cream
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