Best Plum Crumble Pie Recipes

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.

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 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 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.

DIANE'S PLUM CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
• Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
• Bake in the preheated oven until topping is golden and crisp, about 45 minutes.

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.

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.

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 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.

BOTTOM CRUST PLUM PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
• In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
• Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

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 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.