Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.
- Flour, for dusting
- 1 recipe Buttery Pie Dough
- 3 tbsp. cornstarch
- 1⁄2 tbsp. fresh lemon juice
- 1⁄4 cup grape jelly
- 3 tbsp. sugar, plus 1 tbsp. for sprinkling
- 1⁄4 tsp. kosher salt
- 10 ripe plums, pitted and thinly sliced
- 1 egg, lightly beaten with 1 tbsp. water
- On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ pie plate. Trim edges, leaving 1″ dough overhanging edge of plate; chill 30 minutes.
- Heat oven to 400°. Whisk cornstarch, lemon juice, and 1 tbsp. water in a large bowl until smooth. Whisk in jelly, 3 tbsp. sugar, and salt until smooth. Reserve about 12 slices of plums for garnish and add remaining plums to bowl; toss to combine. Arrange plum mixture evenly over dough. Roll remaining disk of dough into a 12″ round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture and arrange reserved plum slices over top; sprinkle with 1 tbsp. sugar. Cut three 1″-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.