Hi all -
I have a recipe for plum pie that I'd like to try, but the recipe does not specify what type of plums to use, so I was wondering if anyone out there has a recommendation (just the run-of-the-mill purple ones or something more exotic). Also, the recipe instructs to pit and slice the plums, but it says nothing about skinning them; is it necessary to do this or are they usually used with the skins?
Thanks,
Tim
I have a recipe for plum pie that I'd like to try, but the recipe does not specify what type of plums to use, so I was wondering if anyone out there has a recommendation (just the run-of-the-mill purple ones or something more exotic). Also, the recipe instructs to pit and slice the plums, but it says nothing about skinning them; is it necessary to do this or are they usually used with the skins?
Thanks,
Tim