"That's a lovely bit of crumble."
Sep. 20th, 2011 09:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Plum Crumble Pie.
1 single pie crust recipe
2 pounds plums, pitted and sliced (about 4 cups total)
1 cup + 2 tsp sugar, divided
3/4 cup flour, divided
pinch salt
zest of 1 lemon and juice of 1/2 lemon
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch salt
4 Tbsp unsalted butter
Combine plums with 1/2 cup sugar, 1/4 cup flour, pinch salt, lemon zest and juice. Toss well and set aside.
Make crumble topping by mixing 1/2 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Add butter and blend in with a pastry cutter until the pieces are the size of large peas.
Roll our dough into a 12" round and line a 9" pie plate with the dough, allowing 1" overhang at the edges. Crimp the edges, prick the bottom of the pie with a fork and sprinkle with 2 tsp sugar. Heap plum mixture into the pie, letting it mound slightly at the center. Top with crumb mixture, leaving 1" of plums exposed around the edge. Bake 1 hour, until the juices bubble and topping has browned.
What worked: Very nice. Good tang from the plums and lemon without being too sour or sweet. I used a mixture of plums from the farmers' market, and that may have included a pluot or two. The flour mixture soaked up the plum juice nicely so that it wasn't drippy, but still had glop to it.
What didn't: I needed to make a bigger/thicker crust recipe, and probably bake it for 15 minutes beforehand. The crust disintegrated completely.
Will I make it again? The wife said it was the best plum dessert I've made this year. This may not have any quantitative relevance, but I'll still keep the recipe.
1 single pie crust recipe
2 pounds plums, pitted and sliced (about 4 cups total)
1 cup + 2 tsp sugar, divided
3/4 cup flour, divided
pinch salt
zest of 1 lemon and juice of 1/2 lemon
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch salt
4 Tbsp unsalted butter
Combine plums with 1/2 cup sugar, 1/4 cup flour, pinch salt, lemon zest and juice. Toss well and set aside.
Make crumble topping by mixing 1/2 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Add butter and blend in with a pastry cutter until the pieces are the size of large peas.
Roll our dough into a 12" round and line a 9" pie plate with the dough, allowing 1" overhang at the edges. Crimp the edges, prick the bottom of the pie with a fork and sprinkle with 2 tsp sugar. Heap plum mixture into the pie, letting it mound slightly at the center. Top with crumb mixture, leaving 1" of plums exposed around the edge. Bake 1 hour, until the juices bubble and topping has browned.
What worked: Very nice. Good tang from the plums and lemon without being too sour or sweet. I used a mixture of plums from the farmers' market, and that may have included a pluot or two. The flour mixture soaked up the plum juice nicely so that it wasn't drippy, but still had glop to it.
What didn't: I needed to make a bigger/thicker crust recipe, and probably bake it for 15 minutes beforehand. The crust disintegrated completely.
Will I make it again? The wife said it was the best plum dessert I've made this year. This may not have any quantitative relevance, but I'll still keep the recipe.
