Beach Plum Pie
This rare coastal delicacy showcases wild beach plums foraged from Delaware's Atlantic shores. These small, tart fruits create a uniquely tangy filling, enriched with local Delaware cream for a taste of the First State's seaside heritage.
Equipment Needed
- 🥧 9-inch pie dish
- 🍳 Large heavy saucepan
- 📏 Rolling pin
- 🔧 Fine mesh strainer
- 🥣 Large mixing bowls
- 🧊 Pastry cutter
Instructions
-
1
Make the Cream-Enriched Crust
Whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Mix cold cream with ice water and add gradually, mixing until dough just comes together. The cream makes this crust exceptionally tender. Divide in half, form into disks, wrap, and chill for 1 hour.
-
2
Prepare the Beach Plums
Wash the beach plums thoroughly. Cut each plum in half and remove the pit. Beach plum pits cling tightly to the flesh, so use a small sharp knife. You can leave smaller plums whole after pitting, but halve larger ones.
-
3
Cook the Filling Base
In a large saucepan, combine beach plums with sugar and cook over medium heat until plums break down and release their juices, about 10 minutes. Stir frequently to prevent sticking.
-
4
Thicken the Filling
Mix cornstarch with the Delaware cream until smooth. Stir into the hot plum mixture along with lemon juice, vanilla, almond extract, and salt. Cook, stirring constantly, until thickened, about 3-4 minutes. Remove from heat and let cool to room temperature.
-
5
Roll the Bottom Crust
Preheat oven to 400°F (200°C). On a floured surface, roll one dough disk to 12 inches. Transfer to a 9-inch pie dish, pressing gently into corners. Leave 1-inch overhang.
-
6
Fill the Pie
Pour the cooled beach plum filling into the prepared crust. The filling should be thick but spreadable. Dot the surface with small pieces of butter.
-
7
Create the Lattice Top
Roll out the second dough disk and cut into 3/4-inch strips. Weave over the filling in a classic lattice pattern. Trim, fold the edge under, and crimp decoratively with a fork or make shell-shaped impressions for a coastal theme.
-
8
Bake
Brush lattice with egg wash and sprinkle with sanding sugar. Place on a baking sheet. Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 30-40 more minutes until crust is golden and filling bubbles. Shield edges if browning too fast.
-
9
Cool and Set
Let cool on a wire rack for at least 3 hours. Beach plum filling is quite juicy, so adequate cooling time is essential for clean slices. The pie can also be refrigerated.
-
10
Serve
Serve slices with a generous dollop of fresh whipped Delaware cream. The cream's richness perfectly balances the beach plums' natural tartness.
Tips & Variations
- Finding Beach Plums: Beach plums grow wild along Delaware's coastline, especially near Rehoboth Beach and Cape Henlopen. They ripen in late August through September. Look for dark purple, slightly soft fruits. Always get permission before foraging on private land.
- Beach Plum Alternatives: If you can't find fresh beach plums, beach plum jam or preserves from local Delaware producers can be used. Reduce the sugar to 1/2 cup and omit the cooking step. You can also substitute damson plums.
- Delaware Dairy: Delaware has a rich dairy farming tradition. Look for local cream from farms like Kilby Cream or Hopkins Farm Creamery for authentic First State flavor.
- Tartness Balance: Beach plums are naturally very tart. Taste your filling and adjust sugar as needed - some batches may need up to 1 1/4 cups depending on the fruit's ripeness.
- Preservation: Beach plums have a short season. Freeze pitted plums in a single layer, then bag them for year-round pie making. Frozen plums work beautifully in this recipe.
- Crumb Top Variation: For an easier alternative to lattice, top with a buttery crumb topping made with 1/2 cup flour, 1/4 cup sugar, and 4 tbsp cold butter.