-
1
Preheat the oven to 375 degrees F. In a large saute pan, over medium heat, melt the butter.
-
2
Add the plums and saute for 2 minutes.
-
3
Stir in the sugar, cinnamon and salt.
-
4
Continue to saute for 2 minutes.
-
5
Whisk the water and cornstarch together.
-
6
Mix well.
-
7
Stir the water mixture into the plum mixture.
-
8
Bring the liquid to a gentle boil and cook for 2 minutes.
-
9
Remove from the heat and cool completely.
-
10
In a mixing bowl, combine the flour, salt, and sugar.
-
11
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
-
12
Add the water, 1 tablespoon at a time, and work it in with your hands, forming a smooth ball of dough.
-
13
Divide the dough in half and wrap each ball in plastic wrap.
-
14
Refrigerate the dough for 30 minutes.
-
15
Remove the dough from the refrigerator and let the dough sit out for 5 minutes before rolling out.
-
16
Roll out each dough on a floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
-
17
Cut each round of dough out into 6 (6-inch) rounds.
-
18
Gently fold 6 circles of dough and unfold each round into a 4-inch individual pie pan.
-
19
Pour 3/4 cup of the filling into each pastry shell.
-
20
Place the remaining 6-inch rounds over the filling, trimming off the excess.
-
21
Crimp the edges of the pie crust, sealing the pie completely.
-
22
Place the pies on a baking sheet and bake until golden brown, about 25 minutes.
-
23
Remove from the oven and cool for 5 minutes, before serving.
-
24
Serve each pie with a scoop of ice cream
