PLUM PIE INSPIRED BY PUSS IN BOOTS: THE LAST WISH

For the Double Crust Pie Dough

Combine the flour and salt in a large metal bowl. Whisk to combine, then add the cold cubed butter. Using your hands, rub the butter into the flour until the mixture resembles coard sand with pieces of butter no larger than a blueberry.

Slowly add in the cold water to the bowl, mixing by hand in between each addition. Only use enough water to just hydrate the dough without becoming sticky.

Divide the dough into two equal portions. Shape the portions into disks about ½ inch in thickness, then wrap them in plastic wrap. Refrigerate the dough for at least 1 hour or up to 3 days.

On a lightly floured work surface, roll out the dough disks to rounds about 1 inch larger than the diameter of the pie plate and about ⅙ inch thick.

Use immediately or refrigerate the dough rounds until ready to use, up to 1 hour.

For the Plum Pie

Preheat the oven to 400 °F. Place a large rimmed baking sheet on the middle rack of the oven to preheat as well.

Combine the plums, sugar, orange juice, and salt in a medium saucepan. Cook the mixture until the sugar has dissolved and the plums and tender, about 10-12 minutes.

Whisk together the cornstarch and water in a small bowl. Add the cornstarch slurry to the plum mixture and bring to a simmer. Cook the filling for 1 minute at a simmer, then turn off the heat and allow it to cool to room temperature.

Line a large pie plate with one of the Double Crust Pie Crusts. Add the cooled filling to the plate, then top with the second pie crust. Crimp the edges as desired and cut four equidistant steam vents in the top of the pie.

Refrigerate the assembled pie for 20-30 minutes.

Meanwhile, combine the egg yolk and cream in a small bowl. Whisk to combine, then set aside.

Once chilled, brush the pie with the egg wash. Transfer the pie to the oven and place directly on the preheated sheet tray.

Bake the pie for 45-55 minutes or until the crust is golden brown and the filling is bubbling.

Allow the pie to cool completely before serving. Keep at room temperature for 1 day or refrigerate, covered, for up to 3 days.