STAR ANISE ITAILIAN PLUM PIE

Star Anise Italian Plumb Pie

Most every with me has a back story, anecdote, or some sort of history.  So, with this little pie, it should come as no surprise that it too, has one.  Now, you may have just rolled your eyes thinking "Oh, awesome.  Tedious commentary before we get to the good stuff."  Well, the story's pretty good, too.

Recently, some very dear friends of mine made the move to the Great Southwest for some new opportunities, maybe a little adventure, and a chance to do some great things.  The Mrs. of their household was one of the most enterprising young ladies I've had the pleasure of knowing, and was a true maven at things like canning, food storage, amazing recipes, soap & bathgoods making....the list of her accomplishments could be its own blog.  Before she and her family left, I had the chance to "shop" in her pantry to help lessen the moving.  Of the many items I came home with, was 2 quarts of Star Anise Italian Plumbs!

Italian Plumbs have a fairly short availability season in most grocers.  Particularly, the GOOD grocers.  Be on the look out of these in late summer/early spring.  They're smaller than regular plums and almost look like large figs.  The  taste and texture is amazing, and they peel, can, and bake up fantasticly. 

Now, I realize that many of us DO NOT can food at home, and don't let the fact that these were canned in advance.  I'm including notes for substitutions of that below as well.

For those of you feeling ambitious, and wanting to try canning them in advance, feel free to check out this link.  **PLEASE NOTE:  It helps to peel your plumbs first before canning as suggested in the link.

http://foodinjars.com/2009/09/blackberry-winner-plums-in-honey/

Now....as to the recipe for this pie:

STAR ANISE ITALIAN PLUM PIE:

Ingredients:

4 cups sliced Italian Plums in Honey/Star Anise Syrup  (See Note Below) 

1/2 cup Sugar

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 tablespoon lemon juice

1/4 Cup Almond Slivers

1 unbaked 9-inch deep dish pie pastry

**Ingredient Note:  Bakers not using pre-canned plums can substitute with regular plums that have been peeled of their skin & sliced thin.  For the anise flavor, a 1/4 teaspoon of Anise flavoring or powdered Anise may be added to the filling.

Crumb Toppinng:

1/2 cup sugar

1/2 cup flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

3 tablespoons cold margarine

1/4 cup almond slivers

Directions:

1. In bowl, combine first 7 ingredients.  Pour into pastry shell.
For topping, combine sugar, flour, cinnamon and nutmeg.
2. Cut in margarine until coarse.  Sprinkle over plums.
3. Bake in a pre-heated oven at 375 degrees for 60 minutes or until golden brown.  Be sure to place a drip pan or cookie sheet underneath your pie plate - this one drips!