Plums and Grapes - Pies for new Babies

We have 2 new baby boys on the block. I had a ridiculous sweet tooth while I was pregnant and afterwards I thought, hmm pie. And everyone gives dinners, so why not give something yummy!

Hubby went to the farmer's market with instructions to get whatever was looking good. He came back with quite a bounty - plums, concord grapes, asian pears, apples, pears - all good in a pie.

Concord Grapes though and Italian Plum Prunes are really best suited for a pie. Concord Grapes have really bitter skins and seeds when eaten of the vine. Italian Plums really don't have much taste. So as both were gifts. I decided to make 2 little ones in addition to the 2 big ones, so the family could taste them too. My three year old helped make them and was so excited to make the little ones and have them for breakfast.

I took both recipes from my trusty, Farm Journal's Complete Pie Cookbook. (See other recipe posting on Concord Grape Pie.) The only modifications I made was making more streusel than they called for, in both cases, and for the extra little pies. I didn't have enough plums so I added a couple of peaches. Mods are shown below.

Streusel Concord Grape Pie

• Unbaked Pie Shell (see crust recipe)
• 4 1/2 c Concord Grapes (I use about a quart container)
• 1 c. sugar (-2T)
  
• 1/4 c. flour (+ 2T- it seemed too runny to me, probable from extra lemon)
  
• 2 tsp Lemon Juice (I put in 2 T)
• 1/8 t salt

Oat Streusel

• 1/2 c quick cooking oats (I used regular and about 3/4)
• 1/2 c brown sugar (I used 3/4 c)
• 1/4 c flour (+ 2T)
• 1/4 c butter (+2T)

Wash grapes and seperate skins from the pulp. Basically squeeze at the back and the pulp pops right out. Place pulp in the saucepan and bring to a boil. Cook for a few minutes until the pulp is soft. Mix pulp with skins. Stir in sugar, flour, lemon juice and salt. Make the Oat streusel by cutting everything together. Pour grape mixture into pie plate sprinkle with streusel.

Hubby really like this. He said he did like the more delicate version, without the oats and brown sugar better - more refined with the taste. My daughter LOVED it. It is a fairly sweet and very unique pie.

Purple Plum Pie

• Unbaked Pie Shell
• 4 cups pitted purple plums (1 pint plus 2 peaches - blanched, peeled & sliced)
• 1/2 c sugar
• 1/4c flour
• 1/4 t salt
• 1/4 t cinnamon
• 1 T lemon juice

Spicy Topping

• 1/2 c flour (3/4 c)
• 1/2 c sugar (3/4 c)
• 1/4 t cinn. (1/2)
• 1/4 t nutmeg (1/2 fresh grated)
• 1/4 c butter (+2 T)

Remove pits and quarter plums. Combine with sugar, flour, salt and cinnamon and lemon juice. Put in pie shell and sprinkle with topping.

Bake both at 425 for 45 minutes. (you can cook in brown paper bag to keep from burning)

I really like this pie. It is more adult tasting with the nutmeg and subtler plum favorite. I am looking forward to trying the purple plums again.