Plum Pot Pies

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Servings: 6 Difficulty: Advanced
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Individual vegan fruit pies with a flaky biscuit crust and spiced plum filling
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Plum Pot Pies

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 203.4

Description

These individual Plum Pot Pies are a delightful American-style dessert that combines sweet, juicy plums with warm spices like ginger and cinnamon. The filling is thickened with cornstarch and tapioca, creating a luscious texture that contrasts beautifully with the tender, flaky biscuit dough crust. Each ramekin offers a perfect portion of this comforting treat, making it ideal for dinner parties or cozy family dinners. The vegan-friendly crust allows everyone to enjoy this classic flavor profile. Serve them warm with a scoop of vanilla ice cream or whipped cream for an indulgent finish. Simple ingredients come together to create a sophisticated yet homey dessert that highlights the natural sweetness of seasonal plums.

Ingredients

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, whisk together the sugar, the cornstarch, quick-cooking tapioca, ground ginger, and the cinnamon.
  3. Add the sliced plums to the sugar mixture and toss gently until the fruit is evenly coated.
  4. Lightly butter the inside rim of six 1 1/2-cup ovenproof ramekins or baking cups.
  5. In a small bowl, combine the remaining sugar and ground ginger to create a topping mixture.
  6. On a lightly floured surface, roll out the biscuit dough to a thickness of 1/8 inch, adding more flour if necessary to prevent sticking.
  7. Using a round cutter that is about 1/2 inch larger than the diameter of your ramekins, cut out 6 rounds of dough.
  8. Optional: Use small cutters to create decorative shapes from the dough scraps for appliques.
  9. Spoon the plum mixture and its juices evenly into the prepared ramekins, filling them about three-quarters full.
  10. Place a round of dough over each ramekin, tucking the excess dough inside the rim to seal it.
  11. Press the dough gently against the rim to ensure it adheres properly.
  12. If using decorative appliques, affix them to the top of the crust and brush them with melted butter.
  13. Brush the top of the dough with the remaining melted butter.
  14. Sprinkle the top of each pie with about 1 teaspoon of the ginger-sugar mixture.
  15. Using the tip of a sharp knife, slice a few vents in the center of the dough to allow steam to escape.
  16. Place the ramekins on a baking sheet, ensuring they do not touch one another.
  17. Bake for 20 minutes at 450 degrees F (230 degrees C).
  18. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes, or until the tops are nicely browned and the filling is bubbling.
  19. Transfer the ramekins to a wire rack and allow to cool for 30 minutes before serving.
  20. Serve warm with a scoop of vanilla ice cream or whipped cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 203.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.2mg1%
Sodium 0.7mg1%
Total Carbohydrate 51.8g18%
Dietary Fiber 0.0g0%
Sugars 45.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plum, pot pie, vegan dessert, biscuit crust, ginger spice, cinnamon, individual pie, ramekin dessert, fruit filling, american baking, seasonal dessert, easy pie, summer dessert, cornstarch thickener, tapioca, flaky crust
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