Italian Yellow Plum Summer Pie
Italian Yellow Plum Summer Pie is a nice summer treat. It brings me back to nonno’s garden and the little yellow plums. I found a bunch of them at a local market yesterday and I am making an Italian pie with them. Italian Yellow Plum Summer Pie isn’t made with a butter pastry flaky dough.
Italian Yellow Plum Summer Pie turns out more like a cake in a pie dish and the dough is a crostata dough. It is quite dense and my sister-in-law Kim says that it is like a stuffed cookie. I serve it with frozen yogurt and it makes an awesome end to an easy meal. This dough is pliable and easy to use; the canola oil makes it stretch without breaking.
Plums are easy to grow and adapt to a variety of climates and soils. We had wonderful plum trees at my nonnis. My eldest daughter and son savoured the fruit of these trees. They walked the garden with old nonno and he would pick the plums off the trees for them. Yellow plums are grown in Ontario: https://www.ontario.ca/foodland/food/plums
My favourite memories of nonno are when he would show up at my door on Albert Street with baskets of goodies from his garden. I treasure every moment of those days. At 83 years old he walked everywhere and was a pillar of generosity. Today, I am feeling more than grateful for this man who helped us all in many ways. This recipe is dedicated to you nonno!!
For a different version of a crostata see http: https://recipesatmytable.com/apple-almond-oatmeal-crostata/
The cranberries soak in peach schnapps.
The yellow Plums are fresh. 
Dice everything into 1/4 inch cubes.
Combine the filling in a bowl and set aside.
The eggs, sugar and oil are in the food processor.
Then the dough hits the counter. I knead it a few times.
It is a beautiful and pliable dough.
Cut it in half and put it between two pieces of parchment paper. I put a little cold water on the counter to help the parchment stay in place and I flatten the dough with my pie plate.
Now I get the perfect circle. I use the rolling pin to roll out to the edges and extend the circle to fit the pie plate.
I use the parchment pater to help me invert the dough onto the pie plate.
Spread the jam on the bottom.
Spoon in your fruit and fold the edges over. You can cut off this extra dough if you like, but my family like the extra crunch.
The second piece of dough goes over the pie and now I am ready to Twist the remainder of the dough.
Cut smaller pieces and twist them together.
Such a pretty pie.
Peeking in the oven.
Italian Yellow Plum Summer Pie
A delicious and easy summer pie.
Ingredients
The filling
- 12 small yellow plums
- 2 firm apples your choice
- 1/2 cup dried cranberries
- 1/4 cup peach schnapps
- 1/4 tsp cinnamon
- 2 tbsp corn starch
- 1/4 cup sugar
- 1/4 tsp nutmeg
- 2 tbsp grape jelly or favourite jam
The Dough
- 3 large eggs
- 1/2 cup canola oil
- 3/4 cup sugar
- 2 1/2 cups flour and more for dusting
- 4 tsp baking powder
Instructions
-
Soak the dried cranberries in the peach schnapps while you cut apples and plums.
Cut the plums and apples into small 1/4 inch cubes.
Combine all the ingredients except the jam in a large bowl.
Set aside.
In a food processor blend eggs, sugar and oil on low.
Add 1/2 the flour and half the baking powder and pulse.
Add the remaining flour and baking powder.
Blend on high until dough comes away from the blades.
Put onto counter dust with flour and knead a few times. The dough should come together, but not be tough.
Divide in two.
Put one piece of dough between two pieces of parchment paper.
Secure the parchment with a brushing of water on the counter.
Flatten the first piece with the pie dish. This will give you a circular disk.
Roll out the edges with a rolling pin to fit pie dish.
Invert onto pie dish with parchment paper.
Peel away parchment and fit to plate.
Place jam in dough and spread evenly.
Spoon in filling.
Fold extra dough onto filling.
Take second disc of dough and cut off 1/3.
Use the 2/3 dough to make another round disk to fit on the pie.
Use a fork to crimp edges.
Use the remaining 1/3 dough and divide into 3 pieces.
Divide each piece into two and make braids to decorate around the plate.
Place pie in 350F oven for 35 ro 40 minutes.
Remove and cool.
May be served with ice cream hot or cold.
Recipe Notes
This is a thicker and crunchier dough. Cut into small pieces to serve.
If you like a very thin dough you can divide in two and make two pies.
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