1 | Gloria
June 20, 2011 at 9:51 pm

I made this pie for Father’s Day. It’s a pretty pie, but mine came out very, very tart. I like plums, but don’t really care for the skin. Melissa’s recipe calls for keeping the skin on and she says it brings a bright red color to the pie….which it does. But I thought it left my pie way too tart and slighly bitter (because the flesh of the plums were sweet). And I actually only left the skin on half my plums. Next time I would skip the skin.

The almond lattice is tasty. It’s a bit difficult to work with. I made a mistake and tried to separate the strips right after I cut them…that definitely doesn’t work. Just cut them and put your baking sheet in the frigde for at least 20 minutes. I used a small spatula to help get each strip off the parchment. Then when you work with the strips, work quickly. I probably should have put mine back in the fridge halfway through as they started to get soft.

This pie pairs perfectly with Melissa’s Brown Sugar Vanilla Ice Cream.

Looking foward to seeing everyone’s pies!

3 | Tracey
July 9, 2011 at 3:40 pm

My pie is in the oven now, and I echo Gloria’s comments on the almond lattice. I found it really tricky to work with. Even well chilled, mine was still fragile and broke if I wasn’t extremely careful with it. I’m hoping it’ll be worth the effort, I snuck a few bites and it was very tasty!

5 | Tracey
July 9, 2011 at 7:51 pm

You’re not alone Margot! Mine looked halfway decent before it went in the oven, but all bets were off after that.