Tree-Ripe Plum Pie
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
2/3 cup + 2 tablespoons shortening
1/4 cup cold water
5 cups unpeeled sliced WesPak Friar plums
1/4 cup tapioca
1 cup sugar
1 teaspoon almond extract
1. Preheat oven to 425°F.
2. Combine flour and 1 teaspoon salt in a bowl. Cut in shortening until
particles are the size of small peas. Mix in cold water with a fork. Roll out
half of dough and line a 9-inch pie pan.
3. Place plums in a bowl and stir in tapioca, sugar, almond extract and
1/4 teaspoon salt. Pour into the pie shell.
4. Roll out remaining dough and place on top of filling. Crimp edges,
slit top and sprinkle with sugar.
5. Bake for 15 minutes. Reduce heat to 325°F and bake for 40-50 minutes,
or until crust is golden brown and filling is bubbling. Makes 6-8 servings.
Tips: Use any variety of ripe, flavorful plums. To enjoy year-round,
slice plums and freeze for later use.
Bananas Foster Cheesecake
1 tablespoon chopped pecans
5 ounces Jon Donaire Baked New York Cheesecake (1 precut slice)
1/2 ripe banana, peeled and cut in 1/4-inch slices
2 tablespoons purchased caramel sauce, warmed
1. Preheat oven to 350°F. Toast pecans on a baking sheet for 5-10 minutes,
or until fragrant.
2. Place cheesecake slice on a dessert plate. Top with banana slices,
letting them cascade down the sides.
3. Spoon warm caramel sauce carefully over cheesecake and banana
slices. Sprinkle with toasted pecans.
4. Pipe a dollop of whipped cream onto back end of cake, then lightly
sprinkle cake and plate with cinnamon. Makes 1 serving.
Brands may vary by region; substitute a similar product.