Little Jack Horner's Plum Pie

Jacob didn't used to like to try different foods.  If it were left up to him, he would have lived off of mac and cheese, chocolate peanut butter pancakes, and root beer for the rest of his life.

He knew the basic tastes, and when it came to fruit, he was very familiar with the apple, orange, strawberry and banana, but that was about the extent of his fruit knowledge. I remember practically force feeding him a plum one day, and now they are his absolute favorite fruit.  We have come a long way since then.  Thankfully Jake is well versed in the delights of many, many foods now. 

Jake loves pie, and frankly, who doesn't?  He has informed me he will not rest until I agree to letting him have a 'groom's pie' instead of a cake.  Today I have created a great recipe, it will be another first for Jacob, for he has never had:

Plum Pie

Ingredients

Crust:

2 1/2 C whole wheat pastry flour

1/4 C unbleached sugar

1 teaspoon salt

1/4C - 1/2C ice water

1C cold butter, cubed

Filling:

2lbs fresh plums, quartered

3 Tbsp butter, cubed

1 Tbsp all spice

1/2 tsp salt

1/4C whole wheat pastry flour

1/2C unbleached sugar

 Directions for Crust:

First pulse flour, sugar, salt until thoroughly combined.  Add cubed butter. 

Pulse in butter, and add ice water slowly, as needed.

Divide dough in half and wrap individually in plastic.

Put disks in the refrigerator for about 1/2 an hour,
while prepping the rest of the ingredients.

Directions for Filling:

Combine flour, sugar, all spice and salt in a medium sized bowl.

Rinse, remove pits, and quarter plums

Coat the prepared plums in the spice mixture

There will be extra spice mixture, save this for later.

Directions to Assemble Pie:

**Preheat Oven to 375 degrees

Take the chilled dough out of the fridge.
 Roll out and press one disk into the bottom of a buttered and floured pie pan. 

Sprinkle and spread the remaining spice mixture in the bottom pie crust.
Fill the bottom  pie crust with the coated plumbs,
and dot the filling with butter.

 
Roll out the second disk and lay it atop the filled bottom crust.
Trim any excess dough from sides.
 I used the left over dough
to make a twist around the edge of the pie for decoration.

Bake on the lower rack of the oven at 375 for an hour.

Top with vanilla ice cream; we like Alden's Vanilla Bean...

...and bon appetit!