Paleo Plum Pie With Crumb Topping Recipes

HEALTHY PLUM CRUMBLE PIE WITH OATS

Steps:

• If you haven't yet - soak the dates for 20-30 minutes while you're making the filling.
• Making the filling Wash, remove pits and chop the plums. In a pan add about 1 tsp coconut oil and sauté the plums, cover with a lid for 5-10 minutes and cook until soft. Turn off, let cool off.
• Making the crust While the plums are cooking grind the oats into flour and start making the crust in your food processor. Add all ingredients, including soaked and blended dates and process until you get a firm dough that is crumbly, but sticks together. Set 1/4 of the dough aside for the crumble on top.
• Assemble Line a small to medium baking tray (I recommend a springform pan) with parchment paper and start pressing the crust mixture spreading it evenly. I used my hands for this, but you can also use the bottom of a glass or any other tool you have. On top of the crust spread the plum filling. Then form the crumbles using the dough you set aside and put on top of the plum filling.
• Baking In the lower rack of the oven place the spring form and bake at 350 F/ 180 C. The pie is done when the crumble turns golden brown.
• Take out, let the plum crumble pie cool off, release from the springform pan and slice into 8 pieces.
• Enjoy like this or with a topping of your choice - whipped coconut cream or a little bit of naturally sweetened yogurt would go well!

PLUM CHUTNEY CRUMB PIE

Steps:

• Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
• Make the chutney: In a medium saucepan over medium heat, bring vinegar, 2 tablespoons water, brown sugar, star anise, cinnamon stick, rosemary sprig, ginger root, pepper, cardamom and salt to a simmer, stirring to help dissolve sugar. Add a third of the plums and let mixture simmer until thickened, stirring frequently, 20 to 30 minutes. Let cool, then discard star anise, cinnamon stick and rosemary.
• Meanwhile, toss remaining plums, granulated sugar, orange zest and tapioca in a bowl and let sit for 20 minutes. (If your plums are tart, add more sugar to taste.)
• Lightly flour a work surface and rolling pin. Gently roll out dough to fit a 9-inch pie pan, dusting with flour if dough is sticking. Fold dough in half and transfer to pie pan. Carefully press crust into pan and crimp edges. Return pie to refrigerator for 20 minutes. While crust chills, heat oven to 400 degrees.
• Gently press foil into pie crust and fill with pie weights or dried beans. Transfer to oven and bake for 18 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, or until crust is a light golden brown. Transfer to a rack to cool slightly.
• Meanwhile, prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, cloves and salt. Using your hands, work in butter until the dry ingredients are completely incorporated into butter and large, marble-size clumps form when pinched. Let sit in refrigerator while assembling pie.
• Mix chutney into uncooked plums. Pour filling into crust and cover with crumb topping. Turn oven down to 350 degrees and place pie on a baking sheet on middle rack in oven. Bake pie for 1 to 1 1/2 hours or until fruit is bubbling and top is golden brown. Serve warm or at room temperature, with vanilla ice cream if you like.

CRUMB TOPPING FOR PLUM CRUMB PIE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking pan. Bake until fragrant and golden, about 8 minutes. Set aside to cool.
• Place almonds and granulated sugar in the bowl of a food processor; process until finely ground. Transfer to the bowl of an electric mixer fitted with paddle attachment.
• Add flour, light-brown sugar, cinnamon, and salt; mix on low speed until combined. Add butter, and mix just until small clumps begin to form, about 1 1/2 minutes. Store in an airtight container, refrigerated, up to 1 week, or frozen, up to 1 month.

PLUM CRUMB PIE

Steps:

• Heat oven to 425 degrees. Have ready a 9-by-1 3/4-inch round tart ring set on a parchment-lined baking sheet. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Trim to a 15-inch circle, and fit into tart ring, leaving excess dough overhanging.
• Combine plums, sugar, flour, and cinnamon in a large bowl; toss to coat.
• Place plum mixture in shell. Fold excess pastry over plums, leaving center open. Sprinkle crumb topping over exposed plums. Transfer baking sheet to refrigerator; chill until firm, about 30 minutes.
• Bake until crust begins to brown, about 20 minutes. Reduce heat to 375 degrees. bake until crust has browned and fruit is bubbling, about 1 hour. Transfer to a wire rack to cool, 25 minutes. Remove tart ring, and serve warm or at room temperature.