Recipe number 49977 is

Plum Pot Pies

The ingredients are:
3/4 cup Plus 2 tablespoons sugar 2 tbsp Cornstarch 1 tbsp Quick-cooking tapioca 1/4 tsp Plus 3/4 teaspoon ground Ginger 1/4 tsp Cinnamon 2 lb Red or black plums, pitted And sliced 3/8-inch thick (6 Cups) Biscuit Dough (previous Recipe), patted into any Shape 1 tbsp Unsalted butter, melted Garnish: Vanilla ice cream, or Whipped cream

The recipe yield is:
4 servings

Preheat oven to 450 degrees. In a large bowl, whisk together 3/4 cup of the sugar, the cornstarch, tapioca, 1/4 teaspoon of the ginger and the cinnamon. Add the plum slices and toss gently to coat. Lightly butter the inside rim of six 1 1/2-cup ovenproof ramekins or baking cups. In a small bowl, combine the remaining 2 tablespoons sugar and 3/4 teaspoon ginger. On a floured surface, roll out the Biscuit Dough 1/8-inch thick, lightly flouring the dough if necessary. Using a round cutter that is 1/2-inch larger than the ramekins, cut out 6 rounds. Cut small decorative shapes from the dough scraps for appliques if desired. Stir the plums and spoon them and their juice evenly into the ramekins; they should be about three quarters full. Place a round of dough over each ramekin, tucking the excess inside the rim. Press the dough gently to adhere to the rim. Brush the top of the dough with the melted butter. If using , affix the appliques on the top and brush them with butter. Sprinkle the top of each pie with about 1 teaspoon of the ginger-sugar. Using the tip of a sharp knife, slice a few vents in the dough. Place the ramekins on a baking sheet, making sure they don't touch one another. Bake for 20 minutes, then lower the temperature to 350 degrees and bake for 15 minutes longer, or until the tops are nicely browned and the filling is bubbling. Transfer the ramekins to a rack to cool for 30 minutes. Serve warm with ice cream or whipped cream. Yield: 6 servings COOKING LIVE SHOW #CL8947 All recipes courtesy of Peggy Cullen


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