Wild plumes grow all around the Taos Valley and if you are lucky enough to try a pie baked with the wild plums that grow here, you’ll have tasted something very special indeed.
It takes a lot of wild plums to make one pie, so often the cook will opt for the pitted prunes that come in a package, but if the cook is traditional, they’ll add a little of their traditional wild plums to the cook pot and it somehow imparts that specialness to the whole pie.
Add a sprinkle of cinnamon to the filling and to the top of the pie if you really want to be traditional.
When pies are being prepared for feat days and a lot of guests are anticipated, double the recipe and roll out your pie crust onto a shallow cooking sheet and cut the finished pies into little squares. This recipe is for a modest table of about 6-8 servings. Makes one 9-inch pie.
1 unbaked 9-inch double piecrust (sure, you can buy frozen or premade but don’t you want this pie to be special and delicious?)
1 12-ounce package pitted prunes, simmered on the stove with one cup of water for a little while
1 egg, beaten
½ cup of the reserved liquid from cooking the prunes
⅓ cup sugar
1 tablespoon lemon juice
Dash of salt
Place the cooked prunes in the bottom crust, Combine egg, juice and salt and pour over the prunes.
Top with the second crust. Brush the top of the crust with milk and sprinkle with sugar and cinnamon for a crisp crust. Traditional families have their own special designs that are woven or cut into the pie crust to add beauty to the finished pie.
Bake at 425 degrees for 40 minutes.