Recipe - Plum Pot Pies

Three fourths cup Plus 2 tablespoons sugar
2 tablespoon Cornstarch
1 tablespoon Quickcooking tapioca
One fourth teaspoon Plus Three fourths teaspoon ground
ginger
One fourth teaspoon Cinnamon
2 pound Red or black plums; pitted
and cut or sliced up 3/8inch thick
(6 cups)
Biscuit dough (previous
recipe), patted into any,
shape
1 tablespoon Unsalted butter; melted

GARNISH
Vanilla ice cream; or
whipped cream

Preheat oven to 450 degrees. In a large bowl, whisk together Three fourths cup of the
sugar, the cornstarch, tapioca, One fourth teaspoon of the ginger and the
cinnamon. Add the plum slices and toss gently to coat. Lightly butter the
inside rim of six 1 1/2cup ovenproof ramekins or baking cups. In a small
bowl, combine the remaining 2 tablespoons sugar and Three fourths teaspoon ginger. On
a floured surface, roll out the Biscuit Dough 1/8inch thick, lightly
flouring the dough if necessary. Using a round cutter that is 1/2inch
larger than the ramekins, cut out 6 rounds. Cut small decorative shapes
from the dough scraps for appliques if desired.

Stir the plums and spoon them and their juice evenly into the ramekins;
they should be about three quarters full. Place a round of dough over each
ramekin, tucking the excess inside the rim. Press the dough gently to
adhere to the rim. Brush the top of the dough with the melted butter.

If using , affix the appliques on the top and brush them with butter.
Sprinkle the top of each pie with about 1 teaspoon of the gingersugar.
Using the tip of a sharp knife, slice a few vents in the dough. Place the
ramekins on a baking sheet, making sure they don't touch one another. Bake
for 20 minutes, then lower the temperature to 350 degrees and bake for 15
minutes longer, or until the tops are nicely browned and the filling is
bubbling. Transfer the ramekins to a rack to cool for 30 minutes. Serve
warm with ice cream or whipped cream.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8947

Posted to MCRecipe Digest V1 #785 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997