Pie-a-Day #53: Sour Cream Plum Pie with Streusel

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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.