Name: Plum Pot Pies
Ingredients: 3/4 c Plus 2 tablespoons sugar; 2 tb Cornstarch; 1 tb Quick-cooking tapioca; 1/4 ts Plus 3/4 teaspoon ground ginger; 1/4 ts Cinnamon; 2 lb Red or black plums; pitted and sliced 3/8-inch thick (6 cups); Biscuit dough (previous recipe), patted into any, shape; 1 tb Unsalted butter; melted; Vanilla ice cream; or whipped cream

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

3/4	c	Plus 2 tablespoons sugar
2	tb	Cornstarch
1	tb	Quick-cooking tapioca
1/4	ts	Plus 3/4 teaspoon ground ginger
1/4	ts	Cinnamon
2	lb	Red or black plums; pitted and sliced 3/8-inch thick (6 cups)
		Biscuit dough (previous recipe), patted into any, shape
1	tb	Unsalted butter; melted
		Vanilla ice cream; or whipped cream

INSTRUCTIONS

GARNISH
Preheat oven to 450 degrees. In a large bowl, whisk together 3/4 cup of the
sugar, the cornstarch, tapioca, 1/4 teaspoon of the ginger and the
cinnamon. Add the plum slices and toss gently to coat. Lightly butter the
inside rim of six 1 1/2-cup ovenproof ramekins or baking cups. In a small
bowl, combine the remaining 2 tablespoons sugar and 3/4 teaspoon ginger. On
a floured surface, roll out the Biscuit Dough 1/8-inch thick, lightly
flouring the dough if necessary. Using a round cutter that is 1/2-inch
larger than the ramekins, cut out 6 rounds. Cut small decorative shapes
from the dough scraps for appliques if desired.
Stir the plums and spoon them and their juice evenly into the ramekins;
they should be about three quarters full. Place a round of dough over each
ramekin, tucking the excess inside the rim. Press the dough gently to
adhere to the rim. Brush the top of the dough with the melted butter.
If using , affix the appliques on the top and brush them with butter.
Sprinkle the top of each pie with about 1 teaspoon of the ginger-sugar.
Using the tip of a sharp knife, slice a few vents in the dough. Place the
ramekins on a baking sheet, making sure they don't touch one another. Bake
for 20 minutes, then lower the temperature to 350 degrees and bake for 15
minutes longer, or until the tops are nicely browned and the filling is
bubbling. Transfer the ramekins to a rack to cool for 30 minutes. Serve
warm with ice cream or whipped cream.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8947
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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