So, Laura Flowers, of
TheCookingPhotographer.com, has written several blogs extolling the wonders of Oregon brand canned fruit. I'd never bought it before, and wasn't even sure if grocery stores carried it down here in Texas. So I looked on their website to see which grocery stores sold their brand. Super Target was listed, so I made a special trip to the nearest Super Target to look for these Oregon Whole Purple Plums that are apparently THAT GOOD. But they didn't seem to have any Oregon products at all. A few days later guess what I spotted at the Albertsons just a block over from our apartments. That's right. I bought four cans, and I was sooo excited to make this plum pie.
Of course it was Thanksgiving morning, and I had other things already going in the kitchen. So rather than look up the recipe again, I made it from memory. Meaning, the recipe isn't EXACTLY the same as the one posted on the website. But it felt great to be baking a pie sans recipe while we watched the Macys Parade on an overcast and chilly Thanksgiving morning. So homemaker-y.
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2 (15 ounce) cans Oregon Whole Purple Plums in Heavy Syrup
1 cup granulated sugar
1/3 cup flour
Pinch of salt
1/2 teaspoon ground ginger
Butter for dotting pie
1 box Pillsbury Pie Crusts
Place the oven rack in the lower third of the oven and preheat to 350 degrees. Set out a 9 inch pie plate.
Strain the juice from the plums into a large saucepan. Cut the plums in half, then half again pitting as you go. Set plums aside.
Pour the sugar into the saucepan with the plum juice. Cook the mixture over medium heat stirring often at first, and constantly as the mixture heats. Cook and stir scraping the bottom of the pan with a wooden spoons until the mixture thickens and sugar is completely dissolved. Turn off the heat from under the sauce pan. Add the ground ginger.
Mix the sliced plums with flour and salt until coated.
Place the dough into the pie dish. Place the plums onto the dough. Next, pour the hot filling into the pie dish arranging the plums around if needed. *Don't overfill the pie. Leave out a little of the juice if it gets too full.* Dot with butter and top with the top crust. Flute and cut vents into the dough.
Place a pie shield over the crust and bake pie for 30 minutes. Then remove the pie shield and bake for about 10 more minutes, or until golden brown and done on the bottom. Cool for several hours or overnight.
