Plum Good Pie

This is the kind of late-summer pie that makes a few plums feel like an event. Fresh plums get cut into wedges, arranged in overlapping petal-like rings on a partially baked crust, and dusted with cinnamon sugar before beaten eggs pour over the whole thing. As the pie bakes, the eggs set into a delicate light custard that fills the spaces between fruit, while the plums break down just enough to release their tart-sweet juice into the surrounding cream.

The pastry shell is unusual and worth noting: butter, flour, sugar, and a splash of vinegar get mixed together and pressed (not rolled) into the pan. The melted butter approach skips the cold-fat technique most pastry crusts demand, producing a sandy, cookie-like crust closer to a Mediterranean pastry shell than a classic American pie crust. The vinegar is the tenderizing trick that keeps the dough from getting tough.

Flour sprinkled in the bottom of the partially baked shell absorbs juice as the plums release it, preventing the pie from going soupy.

Pro Tips

• Use ripe but firm plums. Soft overripe plums turn to mush during baking; rock-hard plums never soften enough.
• Arrange the wedges skin-side-down with the cut side up. The skin contributes color and structure while the flesh absorbs the egg custard.
• The pie is done when the eggs are set and lightly browned in spots, about 30 minutes. Cover the edges with foil if they brown too fast.
• Serve at room temperature, never hot. Warm custard runs and the slices won’t hold together cleanly.

Variations

• Substitute pluots, fresh apricots, or a mix for variety in color and tartness.
• Add a half teaspoon of almond extract to the eggs for a stone-fruit complement.
• Brush the cooled pie with warmed apricot jam for a glossy bakery-style finish.