Prep time 90 minutes
Cook time 45 minutes
Yield: Serves or Makes 12
To make the dough: In a large bowl whisk together flour, salt and sugar. Add butter, cream cheese and vanilla. Mix with hands to create large crumbs. Add heavy cream and mix into dough.
Place the dough onto table, collect into a ball and knead lightly until smooth. Divide the dough in half, shape each into a flat disk, cover with plastic wrap and refrigerate for 1 hour.
To make the filling: In a big sauce pan melt butter, then add plums, sugar, and vanilla. Cook on medium heat for 5 minutes until sugar dissolves completely. Mix cornstarch with 1 tablespoon water and add into plum mixture. Reduce the heat and cook for another 2 minutes until the mixture thickens. Set the filling aside to cool.
Preheat oven to 350ºF.
Remove the chilled dough from the fridge and leave on the table for 10 minutes. Roll out one disk with a rolling pin between 2 pieces of parchment paper, making it 1 1/5-2 inches bigger in diameter than the pie tin. Carefully move the dough into the tin and press with your fingers.
Repeat with the second disk of dough and cut into strips of desired width. Freeze for 2-3 minutes.
Spoon the filling into the pie base and lay the chilled strips of dough on top, alternating over and under to create lattice pattern. Cut off the excess edges of the pie crust with kitchen scissors, then pinch the edges together using your hands or a fork. Brush with egg wash and sprinkle with sugar.
Bake for 45-50 minutes until the crust is golden brown. Let cool slightly before slicing so that filling can set.