Since we had planned to be traveling I didn't worry about things like rolls, ham, potato salad and a tray of vegetables filled with olives for me to eat....or put on my fingers. In the wake of all this failure, with a complete lack of Easter foods I worked with what Brandon had in his kitchen: plums.
I have to say it amazes me how most fruit pies really are the exact same process. I tossed the recipe and followed my Grandma's process for making apple pie. No real measurements, no real plan, but with how this weekend went, planning probably wasn't a good idea anyway.
2 pie crusts, ready made or from your favorite recipe
3 tablespoons plus 1 cup sugar
3 tsp. Chinese five spice powder (cassia cinnamon, star anise, anise seed, ginger and cloves)
1/4 tsp. vanilla powder2 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges
Preheat to 375°F.
Transfer one pie crust to 9-inch glass pie dish. Trim overhang to 1 inch. Sprinkle one tablespoon of corn starch on the bottom of the crust. Refrigerate crust while preparing filling.
Mix sugar, Chinese five spice powder, and vanilla powder together in a bowl. Add plums and toss to coat. Spoon half the filling into crust and sprinkle with second tablespoon of cornstarch. Fill with remaining fruit, mounding slightly in center.
Drape top crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp edges with a fork. Cut slits in center of top crust to allow steam to escape.
Position rack in center of oven; Place foil-lined baking sheet in bottom of oven to catch any spills.
Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.