Little Jack Horner couldn't have put his thumb into a more delicious dessert than this deep-dish pie made with fresh Ontario Plums. And you'll be pleased at how few ingredients and how little work it takes to create a truly exceptional-tasting dessert. Be sure to place a cookie sheet under the pie plate before baking because it's not until the rich purple juices start to bubble over that you know the pie is cooked. Maple Crème Fraîche is the perfect accompaniment, but whipped cream sweetened with maple syrup is a good substitute. Try it soon and enjoy the great taste of Ontario Fruit.
40 to 45 minutes
In large bowl, toss plums with cornstarch. Place plum mixture and cinnamon stick in 9 inch (23 cm) deep-dish pie plate. Pour maple syrup over fruit.
On lightly floured surface, roll out pastry into circle 1 inch (2.5 cm) wider than top of pie plate. Place over plums; tuck overhang under and crimp edges. Cut slits in top of pastry for steam to escape. Brush with milk and sprinkle with sugar, if desired. Bake on baking sheet in 400°F (200°C) oven 40 to 45 minutes or until filling is bubbling and crust is golden brown; cool. Serve with Maple Crème Fraîche.
MAPLE CRÈME FRAÎCHE:
In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream. Cover loosely with plastic wrap and let stand overnight on counter. Chill. Just before serving, stir in 1/4 cup (50 mL) maple syrup. Makes about 1 cup (250 mL).
Preparation Time: 5 minutes
Standing Time: 24 hours
Chilling Time: 2 hours