PLUMS

 Do you love plums as much as I do?  I love plums, but mostly from my parents plum tree that sits to the side of our front yard.  They are amazingly delicious.  What I love most about them is they are a little tart. You will never have such an amazing plum unless it comes right off the tree.  Grocery store plums just don't taste the same.  I've been waiting all summer for the plums to be ready.  Well yesterday was the day! I picked a bunch of plums and since I had so many I had to do something with them right?  Of course I went to the internet where I found a recipe for Plum Pandowdy.  It was awesome.  Of course I added some to the recipe and next time will omit the lemon juice because it was just a little sour.  But it was a nice summer treat, especially with our chocolate chip cookie dough ice cream.  So here is the recipe compliments of thekitchn.com...with my added bits

Plum Pandowdy

Serves 8-10
1/2 cup packed brown sugar, I added at least another 1/4-1/2 cup and I added some regular sugar
zest from one lemon
2 tablespoons lemon juice (would't use this or at least not as much
1/8 teaspoon salt
1/4 cup all-purpose flour
1/2 batch Cream Cheese Pie Crust
1 tablespoon butter
2 tablespoons Cinnamon-Sugar
2 lbs ripe plums (about 10 fruits) I used about 20
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (I omitted this)
1 tsp vanilla (my added ingredient)

I let this sit for a few hours and also added a little more flour and cornstarch.  

Heat the oven to 375°F.

Slice the plums into bite-sized chunks over a mixing bowl to catch the juices. Mix in the brown sugar, spices, lemon zest, lemon juice, and salt. Taste and add more spices if desired. Stir in the flour.

Pour the plums into the bottom of a cast-iron skillet, 8x8 baking dish, or 9" deep-dish pie pan. Roll out the pie crust and settle it over the fruit. Tuck the edges into the pan around the fruit. Melt the butter, brush it over the pie crust, and sprinkle generously with cinnamon and sugar. Poke a few holes in the crust to allow steam to escape.

Bake for 30 minutes. Use a sharp knife to "dowdy" the crust into several large pieces. Bake for another 20-30 minutes, until the crust is golden and the fruit juices are bubbling up through the crust. Allow to cool for about 20 minutes before serving.

Unlike a pie, this fruit-filling will still be very loose and liquidy even when fully cool. Spoon it into serving bowls and top with a scoop of ice cream. Leftovers become even more pudding-like and make a dandy breakfast or afternoon snack. Keep refrigerated for up to a week.

Easy Cream Cheese Pie Crust

Makes two 9-inch pie crusts; recipe can be halved

Ingredients

2 1/2 cups (12.5 oz) all-purpose flour

1/2 teaspoon salt
1 tablespoon granulated sugar (optional, leave out if making a savory pie)
8 ounces cold cream cheese, I didn't have quite enough so I added sour cream
8 ounces (2 sticks) cold unsalted butter
2 teaspoons cider vinegar
2-4 teaspoons cold water
Plastic Wrap
Wax paper
Rolling Pin
Instructions

Equipment

Food processor (I just used a bowel and paster cutter)

1. Prepare Your Ingredients - Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour.

2. Cut the Cream Cheese and Butter into the Flour - Give the flour, butter, and cream cheese 10-12 one-second pulses. The result should look like large shaggy crumbs.

3. Add the Vinegar and Water - Remove the lid and sprinkle the vinegar and two teaspoons of the cold water over the dough. Replace the lid and process continuously for 3-5 seconds until you see the dough just starting to come together. It should still look a bit crumbly with visible flour and visible streaks of fat. When you pinch some in your fist, it should easily hold together. If it doesn't, sprinkle another two teaspoons of water over the top and process again.

4. Press into Disks and Chill - Turn the dough out onto your work surface and divide it into two equal parts. Gather each mound of dough and press it into a flat 1-inch thick disk or square, depending on the shape of the pan you will be using. Wrap each disk in plastic wrap and refrigerate for at least 20 minutes or overnight.

5. Roll Out the Pie Crust - Tear off two large pieces of wax paper. Unwrap one of the pieces of dough and set it in the center of a piece of wax paper. Lay the other piece on top. Working from the middle of the dough out, begin rolling the dough into a thin crust. The dough will be tough to roll at first but then then will gradually become more malleable as it becomes thinner. Rotate the dough and flip it to the other side a few times as you roll. Peel back the wax paper occasionally and sprinkle the dough with a little flour to make sure it doesn't start to stick.

6. Transfer the Pie Crust to the Pan - When the crust is 1/8-1/4 inch thick, it is ready. Peel back the top layer of wax paper and gently invert the crust over your pan. Peel off the second piece of wax paper. If the crust cracks, overlap the two pieces slightly and pinch them together.

7. Chill the Pie Crust - It's fine to bake the pie right away, but if you have time, chill it in the refrigerator for 30-60 minutes before putting it in the oven. This chilling time helps the dough keep its shape better in the oven and tends to make a flakier crust.