Purple Plum Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Purple Plum Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Purple Plum Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish
• pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or
• margarine

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine the first six ingredients; pour into the pastry shell

Step 2: Technique & Execution

For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs

Step 3: Technique & Execution

Sprinkle over filling

Step 4: Technique & Execution

Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown

Step 5: Technique & Execution

Cover edges of crust during the last 20 minutes to prevent overbrowning

Step 6: Technique & Execution

Cool on a wire rack.