Deep-Dish Plum Pie

The dish you use for this pie must be at least 3-inches deep so the juices won't boil over! There is only a top crust on this pie.

Ingredients:
FOR THE FILLING
1 1/2 cups of sugar
1/4 all-purpose flour
1/4 salt
8 cups (2 lbs) peeled, pitted, and quartered plums (approximately 4 lbs whole)
1 Tbs. fresh lemon juice
3 Tbs. unsalted butter
1 Tbs. heavy (double) cream

FOR THE CRUST
1 1/2 cups all-purpose flour (or cake & pastry flour)
1/2 tsp. salt
1/2 vegetable shortening, lard, or butter
3-4 Tbs. cold water, more or less

~To make crust: Hand Method: Combine flour and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles coarse breadcrumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.  Roll dough out on a generously floured work surface until it is about 1/8 inch thick and about 1inch larger in diameter than the baking dish you are using. 

~ Preheat oven to 425 F. Make sure that your baking dish will hold the 8 cups of plums.
In a large bowl stir together the sugar, flour and salt. Add the plums and lemon juice, and toss to mix well. Pile the plum mixture in the baking dish and dot with bits of the butter. Cover the top with your pastry crust. Fold the overhanging pastry under itself to make a double-thick edge, then flute the edge. Brush the crust with the heavy cream. Cut a few vents in the top for steam to escape.
Bake in preheated oven until crust is browned and the fruit is tender when pierced with a knife inserted through a vent; 50-60 minutes.

Serves 8