Blackbird Pie
24 Plums (Italian prune plums are ideal) 2 frozen deep-dish pie shells 1 1/2 cups sugar 4 heaping tablespoons cornstarch 1/2 tsp. salt 3 large eggs, beaten 1/4 cup cream or evaporated milk 1/2 tsp. almond extract Take each plum and slice along indentation, top to bottom, leaving opposite side intact. Open and remove stone. Pull plum open and place on end in pie shell with cut side facing inward. Form ever-decreasing circles of plums till pie shell is completely filled, ending with two plums facing each other. Fill second pie shell the same way. Mix filling together well and pour equal amounts over each pie. Bake at 450 deg. F for 15 minutes, then reduce heat for 350 deg. F and bake for one hour. Pies will firm up as they cool. Serve one right away and wrap the second one well and freeze for future use.
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