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Individual Plum Pies With Vanilla Bean Ice Cream Recipe

by Global Cookbook

Ingredients

2 Tbsp. Butter 3 lb Fresh plums pitted, quartered 1/2 c. Sugar 1 tsp Grnd cinnamon 1 pch Salt 1/2 c. Water 2 Tbsp. Cornstarch

2 c. Flour 1/2 tsp Salt 1 1/2 tsp Sugar 3/4 c. Lard 3 Tbsp. Ice water - (to 4 tbspns) 6 scoop Vanilla Bean Ice Cream

Directions

1. Preheat the oven to 375 degrees.
2. In a large saute/fry pan, over medium heat, heat the butter. Add in the plums and saute/fry for 2 min. Stir in the sugar, cinnamon and salt. Continue to saute/fry for 2 min. Whisk the water and cornstarch together. Mix well. Stir the water mix into the plum mix. Bring the liquid to a gentle boil and cook for 2 min. Remove from the heat and cold completely.
3. In a mixing bowl, combine the flour, salt, and sugar. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, and work it in with your hands, forming a smooth ball of dough. Divide the dough in half and wrap each ball in plastic wrap. Chill the dough for 30 min.
4. Remove the dough from the refrigerator and let the dough sit out for 5 min before rolling out. Roll out each dough on a floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Cut each round of dough out into six 6-inch rounds. Gently fold 6 circles of dough and unfold each round into a 4-inch individual pie pan. Pour 3/4 c. of the filling into each pastry shell. Place the remaining 6-inch rounds over the filling, trimming off the excess. Crimp the edges of the pie crust, sealing the pie completely. Place the pies on a baking sheet and bake till golden, about 25 min. Remove from the oven and cold for 5 min, before serving. Serve each pie with a scoop of ice cream.
5. This recipe yields 6 servings.

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