Damson Pie Recipe
Damson pie is a classic dessert, perfect for the cooler months of fall and winter. The succulent, flavorful damson plums create a sweet and tangy filling that's nestled inside a flaky, buttery crust, making it a comfort food par excellence.
Ingredients
- 2 cups of damson plums pitted and halved
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup unsalted butter chilled and cut into small pieces
- 2-3 tablespoons ice water
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium-sized bowl, whisk together the flour, salt, and sugar.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, mixing until the dough comes together in a ball.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate large bowl, mix the damson plums, cornstarch, granulated sugar, cinnamon, nutmeg, and lemon juice.
- Roll out one half of the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
- Transfer the dough to the pie dish, and trim the edges.
- Pour the damson mixture into the pie dish, spreading it evenly.
- Roll out the remaining dough and cut into 1/2-inch strips.
- Place the strips on top of the damson mixture in a lattice pattern.
- Brush the top of the pie with the beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 10 minutes before slicing and serving.
Notes
This delicious damson pie is perfect for a fall or winter dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
