Ingredients
Equipment
Method
Make the Crust
- In a food processor, combine all-purpose flour, salt, and sugar, pulsing briefly to mix.
- Cut cold butter into small cubes and add it to the mixture, pulsing until crumbly like coarse sand.
- Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive ball.
- Divide the dough into two halves, wrap in plastic, and chill in the refrigerator for 1 hour.
Prepare Filling
- In a large bowl, toss the sliced ripe plums with half of the cinnamon sugar mixture.
- Allow them to rest for about 15 minutes to enhance the flavor.
Assemble the Pie
- After chilling, roll out one half of the dough to fit the jelly roll pan.
- Place the rolled dough into the pan, leaving a slight overhang and poke holes across the bottom.
- Spread cherry preserves evenly over the crust, then layer the prepared plums on top.
Finish and Bake
- Preheat your oven to 375°F (190°C).
- Sprinkle remaining cinnamon sugar over the plums and brush the edges with melted butter.
- Bake for 50-60 minutes, until crust is golden and filling is bubbling.
Cool and Serve
- Remove the pie from the oven and let it cool for about 20-30 minutes.
- Slice into squares and serve warm or at room temperature.
Nutrition
Notes
Chill the butter for the crust, don't overmix the dough, and let the pie rest for easier slicing.