black pepper and plum hand pies with cornmeal buttermilk crust

These are awesome! Seriously. Plums with black pepper, is a simple, but unexpected combination that is perfect for this flavorful crust. They are sweet, tart, slightly spicy, and perfectly flaky. Awesome. And they are portable! Double awesome! Make some up, put them in your pocket,  enjoy your day.

for the crust:

  • 4 oz  cold shortening
  • 4 oz  cold butter
  • 2 cups ap flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup cold buttermilk

for the filling:.

  • 3 plums thinly sliced, and then cut into fourths
  • 3 tablespoons sugar + more for tops of pies
  • 3 tablespoons flour
  • 2 teaspoons apple cider vinegar
  • pinch of salt
  • 1 1/2 teaspoons freshly ground black pepper
  • egg + 1 teaspoon water (beaten together)

Make the crust.  Combine dry ingredients (flour, sugar, salt, and cornmeal) Whisk together.  Use a cheese grater and grate shortening and butter over dry ingredients. Lightly toss with the ingredients until dispersed.  Pour in the buttermilk and stir until a shaggy dough forms.  Dump onto the counter and knead a few times until dough comes together. Chill for at least an hour.

Preheat oven to 375 degrees.

Mix your plums, sugar, flour, cider vinegar, salt and black pepper together in a bowl.  Let sit for 20 minutes to allow the plums to give off their juices. 

Roll out your chilled dough. to 1/4 inch thick.  Cut circles (or squares) from the dough.  Fill with the plum mixture.  Crimp edges.  Place on cookie sheet with parchment and put in the freezer for 20-30 minutes.

Remove from freezer.  Cut slits into the tops of pies.  Brush with egg wash and sprinkle with sugar.  Bake for 20 minutes until golden brown and juices are bubbling.  Cool slightly and enjoy!

lindsay Cheesebrew