There is a group where I live (SF Bay Area) made up of gardeners that trade their crop. If you have too many zucchini, you might trade with your neighbor who has too many apples/plums/whatever. I thought it was the coolest idea ever.
Barring that, a local food closet, senior center, or the co-op nursery school would probably appreciate a donation, if you don’t mind not getting a “return”
For our family, it is persimmons…the tree is just heavy with them and one can only eat so much persimmon…especially if one (me) doesn’t like the taste. Yick.
I also spend some time painstakingly, yet quickly, laying in and crimping the pie, right index finger width by left flash, pinch and rotation. It really transforms a pie, it might not taste better, but people will think it does.
Thanks for the tips ;). This crust turned out kinda ugly partly because I overstuffed the pie and the top crust juuuuuuuuuust barely covered it, and partly because I tried out a different crust recipe with a higher fat-to-flour ratio. Tasty, but zero structural integrity. Everywhere I tried to crimp it just dissolved, so finally I just patted it down and called it good.
Normally I just use the classic crisco pie crust recipe with a little extra sugar and a splash of vanilla in the water–same ingredients as yours but slightly different volumes.
Blisters: I miss persimmons. The only thing I know how to make with them is persimmon cookies (mmm…). I haven’t eaten a persimmon in years!
Ooh and thanks again Hokkaido Brit for the “plumsauce” idea. It’s a little dramatic-looking in the crock pot, but delicious! I just quartered and pitted the plums, shredded up a big, obscene hunk of fresh ginger, threw in a handful of brown sugar and some cinnamon and let it simmer on low for a few hours.
I stick-blended about 25% of it, and added in a few cups of chopped fresh plums about an hour or so before turning the heat off, so there would be some bigger pieces of fruit left.
We do steel-cut oats in the crock pot for breakfast a lot, I bet this is going to a super-nummy oatmeal topping. I’m going to love pulling these baggies out of the freezer this winter
Very true - I was inspired to try making these per this thread. I saw the Concord grapes in the grocery the other day.
BTW - to use up the plums - you can make the pie filling now, and freeze it, and then when you want fresh pie out of season, trot it out, thaw a bit, assemble and bake pie, and yummmmm. I did this with some extra batches of grape pie filling.
