Savory Italian Plum Pie
Presented by: Anne Biklé, Seattle
serves 6 to 8
- 1 cup Italian plums
- 2 medium sweet purple onions, quartered and sliced
- 2 tablespoons olive oil
- 1/2 teaspoon mustard
- 1 cup high-quality balsamic vinegar
- 4 ounces blue cheese (Maytag or your favorite)
- 1/2 cup walnuts, roughly chopped
- 1-2 tablespoons honey (optional)
- 1 9-inch pie crust
Prebake pie crust.
Slice plums in half lengthwise and remove pit; chop coarsely. Pour boiling water over plums just to cover and let sit 20 minutes; drain.
Saute onions for about 10 minutes and then drain off remaining liquid. Add balsamic vinegar.
Continue cooking onions until the balsamic vinegar is nicely reduced. This should take around 20 to 30 minutes over low heat. Add drained plums and stir in.
Add walnuts, honey and mustard to the pan and gently mix. Place mixture in pie crust and crumble blue cheese over top.
Bake at 350 degrees until cheese melts and barely begins to brown. Remove and let cool to room temperature.
Enjoy with a glass of port and good friends!