Recipe by love4culinary
This is a MARVELOUS pie that I found in a whole foods cookbook. The polenta adds a lovely crunch to the pie. I promise you will absolutely love this! :-)
Top Review by Missy Wombat
Excellent plum pie recipe! I used a big tin of plums [825g] in syrup which worked out about right in amoun once the juice had been drained. However you could double the amount of plums easily. Big hit with the family :-D!
- 1 cup unbleached all-purpose flour, sifted
- 1 cup whole wheat flour
- 3⁄4 cup superfine sugar
- 1 cup polenta
- 1 teaspoon baking powder
- 1 pinch salt
- 10 tablespoons unsalted butter, plus extra for greasing
- 1 egg
- 1 tablespoon olive oil
- cold water, enough to make smooth dough
- 1⁄4 cup rolled oats
- 1 tablespoon raw sugar
- custard or cream, to serve
- 2 teaspoons sugar
- 1 tablespoon polenta
- 1 lb dark plum
Directions See How It's Made
- In a large bowl, combine flours, sugar, polenta, baking powder and salt.
- Take the butter and rub it into the flour mixture with your fingers until it looks like fine crumbs.
- Stir in egg and olive oil and enough cold water to form a smooth dough.
- Next grease a 9-inch spring-form pan and press 2/3 of the dough evenly over the base and up the sides of the spring-form pan.
- Wrap the rest of the dough in plastic wrap and refrigerate it while you are preparing the filling.
- At this time you will want to preheat your oven to 350 degress F.
- Sprinkle the sugar and polenta into the pan.
- Cut your plums in half and remove the pits, and then place the halves cut-side down on top of the sprinkled polenta.
- Remove the remaining dough from the fridge and crumble it between your fingers, and then combine it with the oats.
- Sprinkle this mixture evenly over the plums and then sprinkle the raw sugar on top of that.
- Place in the oven and bake for 50 minutes until golden brown.
- Remove from oven and allow it to sit for approximately 15 minutes before you remove it from the spring-form pan.
- Once you remove it, leave it to cool on a wire rack.
- When serving, top slices with custard or cream.