Ingredients
- 2 Tender Pie Crust dough disks
- 3 tablespoons plus 1 cup sugar
- 1 3/4 teaspoons ground cinnamon, divided
- 2 tablespoons cornstarch
- 2 teaspoons (packed) finely grated orange peel
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 vanilla bean, split lengthwise
- 2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges
- 2 tablespoons whipping cream
Directions
- Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
- Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
- Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.
- Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.
