My grandma W. was a hard working, strong, and stubborn German woman. My love of baking was inspired from her. Not that I made much with her but I grew up around amazing smelling homemade food while I played with cousins, building castles in the sand box or playing ping pong or pool in the basement. I feel like I learned how to make pies and pie crust by osmosis just because she and my sisters were always making them.
She was so stubborn I thought she would be around much longer than ninety-five years old. But during the quarantine she quickly and quietly left us. So in honor of all my meaningful memories with her, I went through the stack of letters she wrote to me growing up. I found several handwritten recipes and out of all of them I felt the Plum Pie recipe is the best to share. It reminded me of the plum trees in her backyard this time of year.
I hope you enjoy! Honestly, I was so impressed with the color of the filling! Plums are in season from end of May (her birthday) through October!
1/2 teaspoon baking soda
1 teaspoon almond extract (I used vanilla)
1 1/4 cups sugar
3 tablespoons tapioca or cornstarch
Double pie crust
Heat oven to 350 degrees.
Place plums in a container and pour over the boiling water adding the baking soda. Let sit for 10 minutes.
Drain well and remove pits leaving skin on, slice into pan. Add just a few tablespoons of water to the plums and cook bringing to a boil. Cook 20 minutes or until skins are soft.
Add the almond or vanilla extract and sugar and tapioca. It’s best to mix the tapioca or cornstarch with a little bit of water before adding to the hot plums.
Pour into prepared crust and then top with a lattice crust or just plain crust. Bake in 350 degree fahrenheit oven for 20 minutes. Crust will be golden brown. Let cool and it’s best after chilling in the refrigerator overnight. Enjoy!