Ingredients
Dough for double-crust pie4-1/2 cups sliced fresh plums2/3 cup sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg1 large egg, room temperature, lightly beaten1/2 cup orange juice1 teaspoon grated orange zest2 tablespoons butterVanilla ice cream, optional
Preparation
Preheat oven to 400°. On a lightly floured surface, roll half the dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate or cast-iron skillet. Trim even with rim. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter.
Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until crust is golden brown and filling is bubbly (cover edge with foil during the last 15 minutes if needed to prevent overbrowning), 45-50 minutes. Remove foil. Cool on a wire rack 10 minutes before cutting. If desired, serve warm with ice cream.
