2 lbs plums, pits removed and sliced (do this over a bowl so you can catch the juice)
1 c. sugar (more or less, depending on sweetness of plums)
zest of 1 lemon
¼ c. cornstarch
Instructions
Make the dough:
Mix butter and sour cream into flour until thoroughly blended. Form into two discs and chill overnight or until firm.
To make filling:
Combine all filling ingredients. Toss until combined.
To assemble pie:
Preheat oven to 375.
Roll out one disc of chilled dough on a floured surface (for rolling out instructions, see here but you don't really need to use the parchment paper with this dough) to about ¼ inch thick, and line 9" pie pan with the crust. Brush inside of pie crust with beaten egg white.
Roll out second disc, cut into strips to make a lattice. Fill the pie with the filling (see below), and arrange the strips to form a lattice. Roll edges to form a rim, pinch together, brush the top with egg white, sprinkle sugar over the crust and bake at 375 degrees for 1 hour.
Update! Upon making again, I found that this pie works best if a) you roll the dough on the thick side (1/4 inch or so); b) you brush the bottom crust with egg white before adding the plums and c) you bake with a lattice top.
Recipe by The Domestic Front at http://www.thedomesticfront.com/i-spy-plum-pie/