Sour Cream Plum Pie

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Category : Desserts, Recipes, Vegetarian

Sour Cream Plum PieThis recipe was quite a challenge. First I had to figure out how to substitute honey for sugar in a pie crust that is essentially a replacement for a graham cracker pie crust. The dough was similar to the texture of silly putty, but had a beautiful silken sheen from the honey. When I first put the crust in the oven to bake, I expected it to melt to the bottom of the pie plate. Happily, that didn’t happen! The crust didn’t shrink at all during cooking.

The second challenge was to find a flavor alternative for the cinnamon I would normally have used. Fresh mint turned out to be the perfect taste. The slight lingering minty aftertaste was refreshing on the palate.

My motivation for overcoming these difficulties was the incredible flavor of some golden Asian plums grown by my friends Lis and Mark Marshall at Full Bloom Farm on Lummi Island. The plums were so sweet and the yellow color was so translucent and beautiful that I had to find a way to make them into a lovely dessert.

I think I succeeded. Try it and see if you agree.

Full Bloom Farm raises and sells peony plants, too. Check them out.

(See more notes on baking from a locavore perspective.)

  • Prep Time:
    30 min
  • Cook Time:
    50 min
  • Ready In:
    1 hr 20 min
Servings: 6-8 servings
    For Crust:

  • 6 tablespoons butter (Breckinridge Farm, Everson)
  • 1/3 cup honey (Guilmette’s Busy Bees, Bellingham)
  • 1-1/4 cup sifted all-purpose flour (Fairhaven Organic Flour Mill, Bellingham)
  • 1/2 teaspoon salt (see Exceptions)
  • 1/4 teaspoon baking powder (see Exceptions)
    For Filling:

  • 1 lb. fresh plums (Full Bloom Farm, Lummi Island)
  • 2 eggs, slightly beaten (Full Bloom Farm, Lummi Island)
  • 1 cup dairy sour cream (Twin Brook Creamery, Lynden)
  • 1-1/2 Tbsp fresh mint, finely chopped (home garden)
  • 2 tablespoons honey (Guilmette’s Busy Bees, Bellingham)
    For Topping (optional):

  • 1/4 cup chopped hazelnuts (Holmquist Hazelnut Orchards, Lynden)


For topping (optional):
1/4 cup chopped hazelnuts (Holmquist Hazelnut Orchards, Lynden)

Preheat oven to 350 degrees F.

Melt first 2 ingredients together. Sift dry ingredients together in a separate bowl. Blend dry ingredients into creamed mixture till very thick and smooth. Press in 9-inch pie plate. Be sure edges go to the upper edge of the pan.

Bake for 20 minutes.

Cut plums in half and remove pits and stems. Put plums skin side down over crust. Mix remaining ingredients, and pour over plums.

Bake 20-30 minutes or until set and just barely starting to brown.

Serving Suggestions:

Sprinkle chopped hazelnuts over the top, if you like.

Food Sources:

Full Bloom Farm, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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