Sandhill Plum Pie: A Taste of the Prairie in Every Slice

Recipes Italian Chef

Sandhill Plum Pie: A Taste of the Prairie in Every Slice

Sandhill plums, also known as wild plums, are a true gift of the prairie. Their tart, slightly sweet flavor makes them perfect for jams, jellies, and especially, pies. If you’re lucky enough to live in an area where these little gems grow wild, or if you can find them at a farmers market, you absolutely must try making a Sandhill Plum Pie. This recipe captures the essence of their unique flavor, offering a delightful taste of the prairie in every slice.

This guide will walk you through every step of creating a delicious Sandhill Plum Pie, from preparing the plums to baking the perfect crust. Whether you’re a seasoned baker or a novice, you’ll find everything you need to create a memorable dessert. We’ll cover sourcing the plums, cleaning and preparing them, making the filling, and baking the pie to golden perfection. So, gather your ingredients and let’s get started on this flavorful journey!

Why Sandhill Plums?

Sandhill plums are native to North America, particularly the Great Plains region. They are smaller and tarter than commercially grown plums, with a vibrant red or yellow skin. Their unique flavor profile makes them ideal for pies, adding a complexity that you won’t find with other fruits.

* **Flavor:** Sandhill plums offer a unique blend of tartness and sweetness, creating a complex and satisfying flavor profile.
* **Texture:** When cooked, they break down slightly, creating a jam-like consistency that is perfect for pie fillings.
* **Availability:** While not always easy to find in grocery stores, Sandhill plums can be foraged in the wild or purchased at local farmers markets.
* **Nutrition:** They are rich in vitamins, minerals, and antioxidants, making them a healthy and delicious choice.

Sourcing Sandhill Plums

The first step to making a great Sandhill Plum Pie is finding the plums! Here are a few options:

* **Foraging:** If you live in an area where Sandhill plums grow wild, you can try foraging them yourself. Be sure to identify them correctly and only pick from areas where it is permitted. Also be very careful to not trespass onto private property.
* **Farmers Markets:** Check your local farmers markets during plum season (usually late summer or early fall). You may find vendors selling fresh Sandhill plums.
* **Specialty Stores:** Some specialty grocery stores or orchards may carry Sandhill plums, either fresh or frozen.
* **Online Retailers:** While less common, you might find some online retailers who ship fresh or frozen Sandhill plums.

If you are foraging, respect the environment and only take what you need. Leave plenty for wildlife and future growth.

Preparing the Sandhill Plums

Once you have your plums, you’ll need to prepare them for the pie filling. This involves washing, pitting, and potentially pre-cooking them.

**Ingredients:**

* 4 cups Sandhill plums, washed
* 1/2 cup water (optional, if plums are very dry)

**Instructions:**

1. **Washing:** Rinse the plums thoroughly under cold water to remove any dirt or debris.
2. **Pitting:** This is the most time-consuming part, but it’s essential. There are several ways to pit plums:
* **Using a Cherry Pitter:** If you have a cherry pitter, it can work well for small plums. Simply place the plum in the pitter and press.
* **Using a Knife:** Cut the plum in half around the pit. Twist the halves to separate them. Use the tip of the knife to pry out the pit.
* **Using a Pitting Spoon:** A pitting spoon has a small loop at the end that can be used to scoop out the pit.
3. **Pre-cooking (Optional):** If the plums are very firm or dry, you can pre-cook them slightly to soften them. Place the pitted plums in a saucepan with 1/2 cup of water. Bring to a simmer over medium heat and cook for about 5-10 minutes, or until the plums are slightly softened. Drain the plums and discard the water.

**Important Note on Pitting Sandhill Plums:** These plums tend to cling to their pits. Don’t be discouraged if it takes some effort! The flavor is worth it. Consider wearing gloves as the juice can stain your hands.

Making the Pie Crust

A great pie starts with a great crust. You can use your favorite pie crust recipe, or a store-bought crust if you’re short on time. Here’s a classic recipe for a flaky pie crust:

**Ingredients:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water

**Instructions:**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Add just enough water until the dough comes together in a ball. Be careful not to overmix.
4. **Divide and Chill:** Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
5. **Roll Out the Crusts:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer the crust to a 9-inch pie plate. Trim and crimp the edges.
6. **Prepare Top Crust:** Roll out the second disc of dough into a 12-inch circle. You can cut vents in the crust to allow steam to escape during baking, or you can make a lattice top. If making a lattice top, cut the dough into strips and weave them over the filling.

**Tips for a Perfect Pie Crust:**

* **Keep everything cold:** Cold ingredients are key to a flaky crust. Use cold butter, ice water, and chill the dough before rolling it out.
* **Don’t overmix:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix the dough until just combined.
* **Handle gently:** Handle the dough gently to avoid warming the butter. The little pockets of butter create steam in the oven, that creates a flaky pie crust.
* **Chill the crust:** Chilling the crust before baking helps to prevent it from shrinking in the oven.

Making the Sandhill Plum Pie Filling

Now for the star of the show – the Sandhill Plum Pie filling! This recipe balances the tartness of the plums with just the right amount of sweetness.

**Ingredients:**

* 4 cups pitted Sandhill plums
* 3/4 cup granulated sugar (adjust to taste, depending on the tartness of the plums)
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 2 tablespoons butter, cut into small pieces

**Instructions:**

1. **Combine Ingredients:** In a large bowl, combine the pitted Sandhill plums, sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss to combine.
2. **Pour into Pie Crust:** Pour the plum mixture into the prepared pie crust.
3. **Dot with Butter:** Dot the top of the filling with the butter pieces. This will add richness and flavor to the filling.
4. **Top with Crust:** Cover the filling with the top crust. Crimp the edges to seal.

**Adjusting the Sweetness:** Sandhill plums can vary in tartness. Taste the filling before adding it to the crust and adjust the amount of sugar to your liking. If the plums are very tart, you may need to add up to 1 cup of sugar.

Baking the Sandhill Plum Pie

Now it’s time to bake your Sandhill Plum Pie to golden perfection!

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Bake:** Place the pie on a baking sheet lined with parchment paper (this will catch any drips). Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
3. **Prevent Burning:** If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
4. **Cooling:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

**Tips for Baking the Perfect Pie:**

* **Use a baking sheet:** Baking the pie on a baking sheet will catch any drips and prevent your oven from getting messy.
* **Monitor the crust:** Keep an eye on the crust and cover the edges with aluminum foil if they start to brown too quickly.
* **Let it cool completely:** Resist the urge to cut into the pie while it’s still hot. Cooling allows the filling to thicken and the flavors to meld together.

Serving and Storing Sandhill Plum Pie

Sandhill Plum Pie is best served slightly warm or at room temperature. Here are some serving suggestions:

* **Plain:** Enjoy a slice of pie on its own to appreciate the unique flavor of the Sandhill plums.
* **With Whipped Cream:** Top with a dollop of fresh whipped cream for a creamy and decadent treat.
* **With Ice Cream:** Serve with a scoop of vanilla ice cream for a classic pie and ice cream combination.
* **With Custard:** A rich vanilla custard pairs perfectly with the tartness of the plums.

**Storing:**

* **Refrigerate:** Store leftover pie in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap or aluminum foil.
* **Freeze:** For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator before serving.

Variations and Additions

Want to put your own spin on this Sandhill Plum Pie recipe? Here are a few ideas:

* **Almond Extract:** Add 1/2 teaspoon of almond extract to the filling for a subtle almond flavor.
* **Spice it Up:** Add a pinch of ground cloves or cardamom to the filling for a warmer, more complex flavor.
* **Streusel Topping:** Instead of a top crust, try a streusel topping made with flour, butter, sugar, and oats.
* **Add Other Fruits:** Combine Sandhill plums with other fruits like apples or blackberries for a unique flavor combination.
* **Use a Different Crust:** Experiment with different types of crusts, such as a graham cracker crust or a gingersnap crust.

Troubleshooting

* **Crust is too tough:** You probably overworked the dough. Be gentle when mixing and rolling it out.
* **Crust is soggy:** Make sure to bake the pie on the bottom rack of the oven and let it cool completely before slicing.
* **Filling is too runny:** You may not have used enough flour or cornstarch. Next time, try adding a tablespoon or two more.
* **Crust is burning:** Cover the edges of the crust with aluminum foil to prevent burning.
* **Pie is not browning:** Make sure your oven is properly preheated and that you are baking the pie at the correct temperature.

Sandhill Plum Pie Recipe

Here’s the complete recipe for Sandhill Plum Pie:

**Yields:** 8 servings
**Prep time:** 1 hour
**Cook time:** 45-55 minutes

**Ingredients:**

**For the Crust:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water

**For the Filling:**

* 4 cups pitted Sandhill plums
* 3/4 cup granulated sugar (adjust to taste)
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 2 tablespoons butter, cut into small pieces

**Instructions:**

**Make the Crust:**

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough comes together.
4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
5. Roll out one disc into a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp the edges.
6. Roll out the second disc and cut vents or make a lattice top.

**Make the Filling:**

1. In a large bowl, combine the pitted Sandhill plums, sugar, flour, cinnamon, nutmeg, and lemon juice.
2. Pour the plum mixture into the prepared pie crust.
3. Dot the top of the filling with the butter pieces.
4. Cover with the top crust and crimp the edges to seal.

**Bake the Pie:**

1. Preheat oven to 400°F (200°C).
2. Place the pie on a baking sheet and bake for 15 minutes.
3. Reduce the oven temperature to 350°F (175°C) and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
4. Let the pie cool completely on a wire rack before slicing and serving.

Final Thoughts

Sandhill Plum Pie is more than just a dessert; it’s a taste of the prairie, a connection to nature, and a celebration of unique flavors. Whether you forage your own plums or buy them at a local market, making this pie is a rewarding experience. So, gather your ingredients, put on your apron, and get ready to enjoy a slice of Sandhill Plum Pie – a true taste of the heartland.

Enjoy!

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