Spiced Plum Pie

Ingredients

• 2 tablespoons cornstarch 
• 0.8 teaspoon ground cardamom 
• 1.8 teaspoons ground cinnamon divided
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 2 teaspoons orange peel packed finely grated ()
• 2  tender pie crust dough disks 
• 2.5 pounds plums pitted halved cut into 4 wedges
• 0.3 teaspoon salt 
• 3 tablespoons sugar 
• 0.5  vanilla pod split
• 2 tablespoons whipping cream 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• pie form

Directions

1. Roll out 1 pie crust disk on floured surface to 13 1/2-inch round.
2. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
3. Position rack in center of oven; preheat to 375°F.
4. Place foil-lined baking sheet in bottom of oven to catch any spills.
5. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside.
6. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean.
7. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
8. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape.
9. Brush crust (but not edges) with cream.
10. Sprinkle reserved cinnamon sugar over crust.
11. Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.