Plum Crumble Pie Food

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.

PLUM CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
• Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

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.

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

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.

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.

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 AND RHUBARB CRUMBLE

Steps:

• Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
• In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
• Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
• Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

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.

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!

APPLE AND PLUM CRUMBLE

Steps:

• Heat the oven to 190°C/170°C/gas mark 5.
• Toss the apples and plums with caster sugar and place them in a 23cm (10in) round baking dish. Flatten the mixture.
• Place the flour and golden caster sugar in a bowl and slice in the butter.
• Rub mixture with your fingertips until a breadcrumb consistency is achieved.
• Pour the crumbs over the fruit evenly and flatten the mixture.
• Sprinkle with oats.
• Bake in the oven for 35 minutes or until the top is golden and the apples are soft.
• Leave to cool for 10 minutes before serving with cream, custard or ice cream.

PLUM RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

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.

SPICED PLUM PIE

Steps:

• Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

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 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.

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.

PLUM CRUMBLE

Steps:

• Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.