Damson or Plum Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Stew the damsons in just enough water to prevent burning until tender.
While hot, sweeten the damsons with sugar and let them cool.
Assemble and bake
Pour the cooled damsons into pie dishes lined with pie crust.
Dredge the filling with sugar, cover with more pie crust, and seal the edges.
Cut a slit in the center of the crust for steam to escape.
Bake at 400°F (200°C) for twenty minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit filling, whose natural acidity and pectin help the filling set as it cools.
- Sugar
- Sweetens the tart fruit and adds body to the filling as it stews and cools.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
The step that matters
Cut a slit in the center of the crust. Steam builds up inside the sealed pie as the filling heats. Without a vent, pressure can lift or split the top crust and push juices out at the edges.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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