Sage Plum Pie with Orange Glaze

Crust2#189; cups flour1 teaspoon sugar1 teaspoon salt1 cup frozen butter, cut in cubes#189; cup waterFilling4 pounds sliced plums, divided#188; cup sage leaves, tied together1#189; cups sugar, divided3 tablespoons cornstarch#188; cup water1 teaspoon vanilla extract#189; teaspoon cinnamon#188; cup chopped walnutsGlaze#188; cup sugar#188; cup water1 teaspoon orange zest#188; cup orange juiceBlue cheeseHeat oven to 425 degrees.For the crust: In food processor combine flour, sugar and salt, Scatter butter over all and pulse to the size of small peas. While processor is running pour water through feed tube. Pulse to incorporate. Divide dough in half, cover in plastic wrap and refrigerate 1 hour. Roll one piece into 13-inch circle and place in 9-inch pie tin; roll second piece into a 9 1/2-inch circle, cover in plastic and refrigerate.For the filling: Place 11/2 cups sliced plums, 3/4 cup sugar and sage in saucepan. Cook on low heat to release juice, 5-10 minutes. Remove sage and stir in cornstarch mixed with water. Cook 5 minutes; remove from heat and add vanilla.In a large bowl, combine remaining plums (you should have 5 cups), 1/2 cup sugar (or more if plums are tart) and cinnamon; stir in jam.Combine 1/4 cup sugar and chopped walnuts in a small bowl and sprinkle into crust, pour filling in. Top with second crust and crimp edges to seal; cut air vent in top crust. Bake 15 minutes; reduce temperature to 350 degrees. Bake 1 hour. Lay foil over top if browning too quickly; bake until bubbly.For the glaze: Simmer sugar and water until dissolved. Add zest and juice. Pour over baked pie and return to oven for 10 minutes. Serve with blue cheese on the side.Serves eight.