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Upside-Down Plum-Pecan Pie
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Prep Time:
35 minutes
Total Time:
2 hours 15 minutes
Delicious fruit pie with caramelized pecans.
Ingredients:
  • 1/4 cup butter or margarine, softened
  • 30 pecan halves (1/2 cup)
  • 1/3 cup packed brown sugar
  • 1 tablespoon corn syrup
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • 1 1/2 lb fresh plums, sliced (4 cups)
  • 1/2 cup granulated sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 tablespoon lemon juice
Instructions:
  • Cut a 15-inch round piece of heavy-duty foil. Fit the foil round into a 9-inch glass pie plate, allowing 2 inches to overhang the rim. Spread butter over the foil. Arrange pecan halves, rounded sides down, on top of the butter. In a small bowl, combine brown sugar and corn syrup, then evenly spoon over the pecans and foil.
  • In a medium bowl, combine flour and salt. Add shortening and blend until mixture resembles small peas. Gradually sprinkle with cold water, 1 tablespoon at a time, while tossing with a fork until the dough is moistened and just begins to come together. Add 1 to 2 teaspoons more water if needed.
  • Form the pastry into a ball and divide it in half. Shape each half into a flattened round on a lightly floured surface. Wrap them separately in plastic wrap, then refrigerate for about 45 minutes until firm but still pliable. Chilling the dough allows the shortening to firm up slightly, resulting in a flakier pastry. If refrigerated longer, let the pastry soften a bit before rolling it out.
  • Preheat the oven to 450°F. Roll one pastry round with a floured rolling pin into a round 2 inches larger than the upside-down 9-inch glass pie plate. Fold the pastry into fourths and gently place it into the pie plate over the pecans and brown sugar mixture.
  • In a medium bowl, combine filling ingredients and pour into the pastry-lined pie plate. Roll out the second round of pastry into a 12-inch round. Fold it into fourths, cut slits for steam to escape. Place the pastry over the filling, unfold, and seal and flute the edges as desired. Fold up any overhanging foil to catch juices and prevent excessive browning of the crust. Bake for 10 minutes.
  • Lower the oven temperature to 375°F. Bake for an additional 35 to 40 minutes until the crust is a golden brown and the juices start to bubble through the slits. Let the pie cool for 5 minutes, then remove the foil from the pastry. Invert the pie onto a heatproof serving plate, peel off the foil, and serve it warm.

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