Hello, every birdie. Today, the character that we are going to be inspired by is Xiangling (Shaang-ling). 

Xiangling – She is a Pyro Character from Liyue. She is a very experimental chef, who was taught by her dad, who owns Wanmin Restaurant in the town of Liyue. She has a partner and crime when she is fighting named Guoba. He is a little orange panada-like creature, who happens to be the God of the Stove and Patron God of the soil. 

Today’s recipe that I am going to be making is a Plum pie inspired by Guoba. 

The recipe and the measurements will be in the description down below. 

The ingredients that you will need are:

• 2 Pie crusts (I personally like Betty Crocker)
• Flour 
• Salt
• Shortening 
• Ice water
• 2 quarts, – this recipe is using Italian prune plums. Which are smaller than the plums I had. So I decreased the number of plums. 
• Sugar
• Corn starch 
• Cinnamon 
• Nutmeg
• Salt 
• Egg wash or water 

The first thing you want to do is put together your pie crust. And if you buy your pie crust at the store, you can skip this part. It is totally okay. 

For the pie crust: mix together your flour and salt. Cut in your shortening, using a pastry blender or two forks you want your crust to look like a bowl of small peas. Once you have gotten this far, you are going to add your ice cold water 1 tablespoon at a time tossing it with a fork or by hand. Once you can pick up the dough and it does not stick to the sides it is done. Roll the crust into a disk-like shape, wrap it with plastic wrap, and then place it in the freezer until you are ready. 

Now onto the pie: You are going to start by removing the pits from the plums and quartering them. Depending on the size of your plums. The recipe uses Italian prune plums, which are smaller than the plums that I have. 

In a separate bowl, you are going to mix together all of your dry ingredients. Then add them to the plums and mix well. 

Get you pie crust out of the freezer. And roll it out to the desired size you need. 

After you get the bottom layer on, you are going to preheat your oven to 400℉.

Put your filling in the pie crust and place your top layer on. 

For me I wanted to go with a cute little character from Genshin. And so I drew out what parts of the pie crust I needed. It was really helpful for me to do this, and it came out really cute. 

I will tell you a secret that has helped me, and not many people would really like it. But, I spray the pie tin before I put the bottom crust on. It just helps get it out a lot easier, and I don’t have to stand there yelling at the pie. (I swear I don’t have anger issues 😂😂 Another helpful tip for baking pies: Always have your pie plate on a cookie sheet so that the cookie sheet can catch all the juices. Because lets be honest nobody likes cleaning the oven. Yes, with these newer ovens it takes less time. But it still takes a long time.)

If you want a rich golden brown crust, you can use an egg wash. You can get the same result if you use your leftover ice water. Grab a pastry brush and work it in. You don’t want it to be drenched. Just slightly wet. 

Bake your pie for about 40-50 minutes. And you can enjoy it slightly warm, or cold. 

Everyone loved this pie. Not only was it cute as heck. But it also tasted really good. I had some funny responses to this pie. 

Mom: “You are asking me if I like it? I am almost done.” 

Dad: “Can you make the filling for Thanksgiving? Next to the cranberry sauce?” (we did not end up having this pie filling for Thanksgiving that year. But maybe this year? Haha. Nope. Didn’t have it for 2022 or 2023 Thanksgiving. )

I personally thought that it tasted like a sour patch kid, and I liked sour patch kids.  

(This pie is so cute. I love it.)

I hope that you liked this recipe. Feel free to check it out in the description down below. 

Thank you for liking and following. See you in the next recipe.

Show the original author some 💖💖💖 Cottage Chronicles Blog

Show the original pie crust, author, some  💖💖💖 Betty Crocker

Here is a printable version of this recipe: on the blog

Printable version of this pie crust recipe: on the blog

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