Preparation:
Place plums in a large bowl. Combine the sugar, vanilla, cornstarch and
salt, if used. Toss plums with mixture.
Place in a buttered 9-inch deep pie plate. Drizzle with whipping cream. For
pie crust, mix 3 tablespoons flour with 2 tablespoons water, forming a
paste. Cut butter into remaining flour and salt. Add paste. Mix ito a soft
dough. Do not knead.
Roll out. Place over plums, crimping edge. Slash top. Bake at 425ƒ for 10
minutes. Reduce heat to 350ƒ. Bake for 45 minutes more or until the plums
are soft and bubbling through crust. Put a piece of foil under pie while
baking. Cool. For caramel topping, in a heavy saucepan, combine sugar,
milk, butter, and vanilla. Stir. Bring to a boil. Reduce heat to medium.
Cook until candy thermometer read 225ƒ.
Remove from heat. Cool for 1 minute. Drizzle over crust at once. |
