Plum Pie With Crumb Topping Recipes

PURPLE PLUM PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

EASY AS PLUM PIE

Steps:

• Preheat oven to 450 degrees.
• Place one pie crust into a 9"pie dish.
• Wash plums, do not peel.
• Cut plums in half remove pit, then into quarters.
• Arrange plums in the pie crust.
• Mix together the dry ingredients, then sprinkle over the plums.
• Dot with the butter.
• Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
• Cut about 6 1" slits into the top of the pie.
• Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
• Cool, serve warm or cold.

PEAR AND PLUM CRUMBLE

Steps:

• Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
• Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
• Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
• Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
• Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.

CLASSIC PLUM PIE WITH CUSTARD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
• For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
• Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

PLUM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
• To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
• To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
• Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

PLUM CRUMBLE PIE

Steps:

• Lightly flour your work surface. Roll the pie dough to a 15-inch (38-cm) circle with a thickness of 1/8 inch (3 mm). Gently fold the pie dough in half and then in half again and transfer the pie dough to a 10-inch deep-dish pie plate. Place the pointed tip of folded dough in the center of the pie pan and gently unfold the pie crust, pressing the dough onto the bottom of the pie plate and tucking the dough into the edges and sides of the pan.
• Roll any dough hanging over the edge of the pie plate under itself and, if desired, flute the edge. Place the formed pie shell in the freezer for at least 1 hour before baking.
• Place the sugar and vanilla bean in a medium bowl. Rub the sugar and vanilla bean together with your fingertips to remove all the seeds. Add the cornstarch and mix until combined.
• Add the sliced plums and bourbon and toss to coat the plums well. Set aside at room temperature for 30 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, brown sugar, and salt on low speed for 1 minute.
• Gradually add the butter and mix on low speed until pea-size lumps form, 3 to 5 minutes. Do not overmix; the mixture should resemble wet sand. To test it for doneness, take a handful of topping, squeeze, and then unclench. The topping should hold together for 5 to 10 seconds before crumbling apart. (You can cover and refrigerate the topping for up to 2 weeks.)
• Preheat the oven to 375°F (190°C).
• Remove the chilled pie crust from the freezer and place it on a rimmed baking sheet. Line the pie crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
• Bake for 25 to 30 minutes or until the exposed crust is golden. Remove the parchment paper and pie weights and continue to bake, uncovered, until the bottom of the pie crust is a light shade of golden brown, about 10 minutes more.
• Remove the vanilla bean from the plum mixture and discard. Fill the pie crust with the plum filling. Cover with the crumble topping. (You don't have to use all the crumble topping, but trust us when we say that you'll be glad if you did.)
• Place the pie on a rimmed baking sheet lined with foil and bake for 30 minutes. Rotate the baking sheet 180° and continue to bake until the plum filling bubbles, the juices thicken into a jam, and the crumble topping is golden brown, 20 to 30 minutes more.
• Let cool for 2 hours before slicing and serving.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

FRENCH PLUM PIE WITH CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F. Combine the sugar, cinnamon, and flour for the filling in a large bowl. Add the plums and toss gently to coat the plums in the mixture. Transfer the plums and any of the sugar mixture to the unbaked pie shell. Combine the butter, brown sugar, and flour for the topping in a bowl and mix until fine and crumbly. Sprinkle the mixture evenly over the plums. Place the pie in the oven and bake at 400 degrees F for 35-40 minutes. Remove the pie from the oven and let cool until just warm. The pie can be served slightly warm, at room temperature, or chilled.

GREENGAGE PLUM CRUMBLE

Steps:

• Preheat oven to 350.
• In a bowl, combine the flour, oats, brown sugar, cinnamon, salt, and nutmeg and stir to combine.
• Pour the melted butter and vanilla over the flour mixture and stir with a fork until all the dry ingredients are moistened.
• Place bowl in refrigerator or freezer until ready to use.
• Place the plums and lemon juice in the bottom of a small, baking dish.
• In a small bowl, pinch together the sugar and cornstarch and sprinkle it over the plums. Stir to combine.
• Cover the fruit with 2 1/2 cups of the topping, reserving the rest for another use.
• Bake for 50 minutes until browned on top and the filling is oozing.
• Serve warm with ice cream. (Cover any leftovers with a clean tea towel and leave on the counter.)

PLUM PIE WITH CRUMBLE

Steps:

• For the pie: place flour on the work surface in a pile, make a well in the center. Add baking powder, sugar and egg to the well. Cut butter into small pieces and place around the well. Chop all ingredients with a knife until crumbly. Quickly knead until smooth dough forms. Wrap dough into plastic wrap and refrigerate for 2 hours.
• Rinse, halve and pit plums. Roll out dough on a floured work surface until slightly larger than pan size. Dust with flour and line buttered pan with dough, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with breadcrumbs and prick with a fork several times. Arrange plum halves on the dough. For the crumble: melt butter in a small saucepan. Combine flour with sugar, gradually add butter, stirring constantly. Process with your fingers until crumbly. Sprinkle over plums. Bake cake on the middle rack in preheated oven at 180°C (aproximately 350°F) for about 35-40 minutes. Remove from oven and cool. Serve.

PLUM TART WITH MARZIPAN CRUMBLE

Steps:

• For crust:
• Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
• Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
• Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
• Combine all ingredients in medium bowl; toss to blend well.
• Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
• Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

PLUM PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 375 degrees.
• For filling: Wash plums, cut them into bite sized pieces, and place them in a large bowl.
• Add sugar, flour, salt, and cinnamon. Stir gently till plums are well coated. Spread into the unbaked pie shell.
• For topping: In a small bowl, combine sugar, flour, cinnamon, nutmeg, and butter. Use a pastry blender, fork, or your hands to mix the ingredients together till crumbly. Sprinkle evenly over the filling.
• Bake at 375 for about 50 minutes or until topping is golden brown and filling is bubbly.

PLUM GRAHAM CRACKER CRUMBLE

Steps:

• Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss everything together to coat and set aside.
• In a medium mixing bowl, combine the graham cracker crumbs with the remaining 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon salt.
• In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
• Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.

PLUM CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

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.

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!

CHERRY PLUM SLAB PIE

Steps:

• Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
• Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
• Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
• Remove the dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
• Lightly flour a work surface. Roll out the dough into a rectangle about 1/8-inch thick.
• Transfer the dough to a quarter sheet pan (approximately 9"x 13"). Trim any excess dough from the edges, or tuck under the excess dough to form a thicker edge. Crimp the edges as desired for a decorative edge.
• Place the pan in the refrigerator while you prepare the filling.
• Pit the cherries and plums. Slice the plums into 1/4-1/2" slices. Cut the cherries in half if you prefer smaller pieces.
• In a large bowl, stir together the cherries, plums, sugar, cornstarch, and lemon juice. Set aside.
• Preheat oven to 375°F.
• Combine the flour, brown sugar, almonds, cinnamon, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until crumbs form. Set aside.
• Transfer the filling to the chilled crust, spreading evenly. Sprinkle the crumb topping over the top of the filling.
• Place the pan on a larger rimmed baking sheet lined with parchment paper to catch any spills.
• Bake 50 to 60 minutes, or until the crust is browned and the filling is bubbly. Allow the pie to cool before serving.

PALEO PLUM PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350° F.
• Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
• Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
• Stir together topping ingredients and crumble over filling.
• Bake until the filling is tender and the top is golden, 35 to 45 minutes.

RUSTIC GERMAN PLUM CUSTARD TART WITH STREUSEL & SHORTCRUST PASTRY

Steps:

• Set aside 1/2 cup of milk and bring the rest of the milk to the boil. If using real vanilla, scrape out the seeds and add the pod to the milk as well. While the milk is heatin, mix the cornstarch with 1/2 cup of the milk, adding the 3 tablespoons sugar and 1/4 teaspoon salt as well as vanilla bean paste or the seeds of 1 vanilla bean. Stir this slurry into the hot milk, bring to the boil whisking, and let bubble for about 2 minutes, stirring constantly, then remove from the stove. Stir in the creme fraiche and orange zest and let cool.
• Preheat the oven to 350 F / 175 C and grease a 9 pinch tart pan or springform pan with removable bottom. Wash and core the plums and cut in halves or quarters
• With a handheld mixer or in your standmixer, quickly mix the butter with the sugar, flour, cinnamon, a pinch of baking powder and 1/4 teaspoon salt to form a crumbly streusel dough. It should not come together but form streusels. That's totally fine!
• Dump 2/3 of the shortcrust dough in a 9 inch parchment-lined springform pan or a tart pan with removable bottom and press down to form a crust. Press dough up the sides as well. Spread the cooled custard on top, cover with the quartered or halved plums and sprinkle everything with the streusel topping.
• Bake the tart at 175 ° / 350 F for about 40 minutes. Cool on a wire rack! Let it cool down completely before slicing.

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.

FRESH PLUM CRUMBLE WITH SPICED CRUMB TOPPING RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Butter a shallow 2-quart baking dish.
• Combine plums and brown sugar, stirring well to blend.
• Spoon plum mixture into prepared baking dish.
• Sift together flour, granulated sugar, salt, and cinnamon in a medium bowl.
• Add beaten egg, stirring lightly with a fork until mixture is crumbly.
• Sprinkle crumb mixture evenly over plums and then drizzle with melted butter.
• Bake plum crumble for 35 to 45 minutes, or until plums are tender and topping is lightly browned.
• Serve warm with whipped topping or ice cream.

PLUM PIE

Steps:

• To make the filling, wash, pit and chop the plums.
• Add them to a bowl together with the brown sugar and cinnamon.
• Mix well to coat the plums well.
• To make the crust, use a hand mixer to beat the eggs with a pinch of salt.
• Add the sugar, and continue to mix until you get a pale colour and smooth texture.
• Pour in the milk and oil together with the vanilla extract, then gradually add the sifted flour and use your hands to knead until you get a smooth dough that does not stick the hands.
• Cut the dough in half.
• Roll the first half in a circle, and arrange it over the bottom of a pie tin.
• Fill it with the plums.
• The second half of the dough will be rolled and cut into strips, and arrange in a lattice shape over the top of the pie, cutting the excess dough from the edges.
• Beat the remaining egg well, and brush the top of the pie with it.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden.

FRESH PLUM PIE

Steps:

• Enjoy!