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    Deep Dish Plum Pie with Maple Crème Fraîche https://www.metro.ca/userfiles/image/recipes/tarte-aux-prunes-a-la-creme-fraiche-erable-10133.jpg PT20M PT45M PT1H05M
    In large bowl, toss plums with cornstarch.Place plum mixture and cinnamon stick in 9 inch (23 cm) deep-dish pie plate.Pour maple syrup over fruit.On lightly floured surface, roll out pastry into circle 1 inch (2.5 cm) wider than top of pie plate.Place over plums; tuck overhang under and crimp edges.Cut slits in top of pastry for steam to escape.Brush with milk and sprinkle with sugar, if desired.Bake on baking sheet in 400°F (200°C) oven 40 to 45 minutes or until filling is bubbling and crust is golden brown; cool.Serve with Maple Crème Fraîche.Maple crème Fraiche:In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream.Cover loosely with plastic wrap and let stand overnight on counter. Chill.Just before serving, stir in 1/4 cup (50 mL) maple syrup.
    6
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    6 cups (1 1/2 L) quartered pitted blue plum (about 16) 1/4 cup (60 mL) cornstarch 1 cinnamon stick, broken 1/2 cup (125 mL) maple syrup pastry for single crust pie shell 9 inch (23 cm) 3.25% milk (optional) granulated sugar (optional)
    Deep Dish Plum Pie with Maple Crème Fraîche

    Deep Dish Plum Pie with Maple Crème Fraîche

    Rate this recipe
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    6
    servings
    0:20
    Preparation
    0:45
    COOKING
    1:05
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 6 cups
      (1 1/2 L)
      quartered pitted blue plum (about 16)
      You might like:
      Flyer Deal  (1)
      ANGELINO PLUMS 2 lb

      ANGELINO PLUMS 2 lb

      $5.99 ea.

      PRODUCT OF ITALY, No. 1 GRADE

    • 1/4 cup
      (60 mL)
      cornstarch
    • 1
      cinnamon stick, broken
    • 1/2 cup
      (125 mL)
      maple syrup

    • pastry for single crust pie shell 9 inch (23 cm)

    • 3.25% milk (optional)

    • granulated sugar (optional)
    • 1/2 cup
      (125 mL)
      whipping cream
    • 1/2 cup
      (125 mL)
      sour cream
    • 1/4 cup
      (60 mL)
      maple syrup
    Imprimer ma sélection

    Preparation

    In large bowl, toss plums with cornstarch.

    Place plum mixture and cinnamon stick in 9 inch (23 cm) deep-dish pie plate.

    Pour maple syrup over fruit.

    On lightly floured surface, roll out pastry into circle 1 inch (2.5 cm) wider than top of pie plate.

    Place over plums; tuck overhang under and crimp edges.

    Cut slits in top of pastry for steam to escape.

    Brush with milk and sprinkle with sugar, if desired.

    Bake on baking sheet in 400°F (200°C) oven 40 to 45 minutes or until filling is bubbling and crust is golden brown; cool.

    Serve with Maple Crème Fraîche.

    Maple crème Fraiche:

    In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream.

    Cover loosely with plastic wrap and let stand overnight on counter. Chill.

    Just before serving, stir in 1/4 cup (50 mL) maple syrup.

    Source : Foodland Ontario

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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