I love plums. The tart sweet surprise as well as the variety of flesh colors always intrigues me.
I was up in San Francisco staying at Hotel Vitale which is across the street from The Ferry Building. What a perfect location! Start the day with a great coffee and a stroll along the bay. And if it’s Thursday and the Farmers Market happens to be there, well that’s a huge bonus. So I trolled the market and came to Tory Farms (Rebecca and Tory Torosian) stand with it’s lively variety of plums. They picked them out for me taking a bit from a few different bins. I tucked them in my back pack and headed for the airport.
Somewhere I saw a recipe for Sour Cream Plum Pie, but of course the day I wanted to make it I couldn’t find it anywhere so I just improvised. It turned out to be one of my favorites – a perfect combination of being just sweet enough with the tangy richness of sour cream and the lovely crunchy bits of the crumble topping. And the color…oh my, the color. All I did was cut the plums into thick slices and toss them with a bit of flour. They didn’t need any additional sugar. I settled them in the crust lined pie pan. Then I made a mixture of a cup of sour cream, one egg and a couple of tablespoons of brown sugar. I poured this mixture haphazardly over the plums. Then I topped it off with a thick layer of streusel. The pie was popped in the oven at 375 degrees for barely an hour.
When I arrived at KCRW it was still hot.