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Mrs. Krause's plum pie

Plum grower Helen Krause of Reedley, who passed away last year at the age of 91, became a YouTube hit with her "How to make a plum pie" video. For the Chandler family of neighboring Selma, Mrs. Krause's recipe is a favorite for plums grown at their farm.

Courtesy of Nature's Partner
Photo by Matt Drake


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Ingredients

Filling
4 cups unpeeled plum pieces (about 3 lb.)
1 1/2 cups sugar or artificial sweetener
2 tbsp. instant tapioca, such as Minute brand
1 tbsp. almond extract
1 tsp. nutmeg
1/2 tsp. cinnamon

Crust
2 cups all-purpose flour
1 tsp. salt
1/2 cup canola oil
1/4 cup milk

Topping (optional)
1/8 cup milk
2 tbsp. cinnamon
2 tbsp. sugar

Instructions

Mix filling ingredients and set aside.

In separate bowl, mix flour and salt. Using a fork, stir oil and milk into flour until mixture is damp. Dampen a clean, dry breadboard and cover with plastic wrap. Form 1/2 of the crust mixture into a ball and place on the board. Cover the top of this crust mixture with another large piece of plastic. Using a rolling pin, roll out the crust. Reposition the plastic as needed to keep the pin from touching the dough. Continue rolling until the dough is slightly larger than a 9-inch pie pan. Remove the top layer of plastic wrap and, using the bottom piece of plastic, lift the dough and turn over onto the pie pan. Form the remaining dough mixture in a ball and repeat the process. Set aside.

Place the pie filling into the pan. Remove the plastic wrap from the second layer of dough and, using the bottom layer of plastic, turn over onto the pan, completely covering the filling. Tuck the top and bottom crust together, crimp with fingers or the tines of a fork. Prick the top of the crust several times to allow steam to escape.

Optional topping: Dip a pastry brush into milk and brush top of pie, then sprinkle with cinnamon and sugar.

Bake in a 400-degree oven for about 1 hour. Remove from oven and cool completely on rack.

Makes 1 (9-inch, double-crust) pie



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