SEPTEMBER PRUNE PLUM PIE

Makes one 6-inch lattice topped pie which serves two generously and makes a lovely host/hostess gift if      you have been invited somewhere for the High Holidays.

For the pie pastry: (adapted from 'Gourmet' magazine)
3/4 cup all-purpose flour
1/4 cup rye flour (can substitute 1/4 cup whole wheat pastry flour)
1/4 teaspoon kosher salt
6 tablespoons cold butter, cut into small cubes
4 ounces cold cream cheese, cut into small cubes
1 teaspoon honey

You can prepare this in the food processor but I prefer to make it by hand. Place the flours and salt in a large mixing bowl; whisk to blend. Add the cold butter cubes and cold cream cheese cubes. Use a bench scraper to cut the butter and cream cheese into the dry ingredients. Then use your fingers to finish incorporating the butter and cream cheese, turning the bowl as you go, and tossing the mixture until you have a shaggy mixture. Drizzle in the honey and gently turn the mixture over the honey to combine. Turn the dough out onto a lightly floured sheet of parchment paper. Fold the dough over itself once or twice then shape it into a ball. Divide the dough in half, shape each half into a disc. Flatten slightly. Wrap in plastic wrap and refrigerate for one hour before rolling out. Retrieve one disc from the fridge. Use a lightly floured rolling pin to roll the dough into a circle approximately 8-inches in diameter and 1/8-inch thick. Ease the dough into your pie plate and gently press the dough along the bottom and sides of the plate letting the edges overhang the pie plate; carefully return the pastry lined pie plate to the fridge while you roll out the second disc of dough. This will be the lattice. Cut the dough into 1-inch strips then cover with plastic wrap and return to fridge while you prepare the filling.

For the filling- fills one 6-inch pie shell
1 pound Italian prune plums, rinsed, halved, pits removed, cut into chunks (you should have 3 cups of fruit)
zest from one small lemon
1/4 cup of your favorite honey
2 tablespoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
pinch kosher salt
1/8 teaspoon almond extract (optional)

egg wash made from 1 egg beaten with 1 teaspoon milk or water
​coarse sugar for sprinkling

Preheat the oven to 400 degrees.
In a large bowl, toss together the plums, lemon zest, honey, cornstarch, cinnamon, cardamom and salt. Add the almond extract, if using. Use a rubber spatula to thoroughly combine the ingredients. Retrieve the pie plate and the lattice strips from the fridge. Spoon the filling into the pie shell. Place the lattice strips over the filling, criss-crossing them decoratively. Trim the top and bottom excess dough so you have an even 1-inch overhang. Seal the bottom edge with the lattice edge then roll the edge together and crimp. Place the assembled pie in the fridge for 15 minutes to firm up. Place the chilled pie on a parchment lined baking sheet. Brush the lattice with egg wash and sprinkle with coarse sugar. Cover the edges of the pie with strips of aluminum foil to prevent over-browning. Bake the pie on the bottom rack of the pre-heated oven for 20 minutes. Move the pie to the middle rack of the oven, reduce the heat to 375 degrees and bake for an additional 40 minutes or until the fruit bubbles through the lattice. Set the pie on a cooling rack. Cool thoroughly before slicing, 2-3 hours. Leftovers can be covered with a clean kitchen towel and left on the counter for a day. After that, cover and refrigerate.