Plum Crumble Pie
I recently picked up this interest in dessert pies. I had made a savory pie this week for a one-dish-dinner and had some pie crust dough left over in the fridge. When I went to the grocery store earlier today, they had these beautiful, luscious plums neatly stacked up on the "imported fruits" shelf. Plums are not so commonly grown in India, at least not in the warmer regions. So, I was overjoyed to see these beauties and picked them up immediately. A recipe was already forming in my head on the way back home.
This humble crumble pie combines quite a few elements combining a variety of textures- a pie crust that provides base to the entire pie, a few spoonfuls prune (aloo bukhara) jam, a layer of fresh plum wedges and rising to the top - a glorious crumble. All this, as impressive as it seems, only goes to the next level when served with a dollop of creamy vanilla ice cream.
The ingredients below made a medium sized pie in a 6 inch pan - I found this enough for a family of four.
For the crust -
1 cup wheat flour
1/4th teaspoon salt
1/3rd cup butter - cold, chopped into pieces
ice cold water - to knead
For the filling -
3 large plums - stones removed and cut into thin wedges
2 tablespoons powdered sugar
juice of 1/2 lemon
Zest of 1 lemon
1 cm piece of fresh ginger - finely grated
1/2 teaspoon himalayan pink salt
For the jam -
1/2 cup ready made mix fruit jam
or for homemade version
1 kg prunes
300-400 gm sugar
1 teaspoon salt
For the crumble -
3/4th to 1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg - whisked lightly
1/2 cup butter - chopped into pieces
1/2 cup sugar
Mix all ingredients together and knead a dough using ice cold water
Wrap in a cling film and store in the fridge until use
Drizzle lemon juice, zest, giner, sugar and salt on the plum wedges. Toss the bowl gently and keep aside until assembly.
You could use ready made jam. The home made version will need to be made ahead as it will take time to prepare.
Deseed and finely chop prunes and cook them in little water till they are mushy. Add almost same amount of sugar and 1/2 to 1 teaspoon salt. Cook till it thickens, Store in an airtight container
Mix all ingredients, except egg, starting with 1/2 of the flour.
Rub together so that large crumbs start to form.
Mix the whisked egg and bring the crumble together using spatula.
If the crumble looks very runny or wet, add more flour
The final texture should be crumbly and towards dry side
Final assembly -
Preheat the oven to 180 degrees
Line a flan or pie dish with baking paper
Roll out the crust dough about 3 inches more than the dish diameter
Press the rolled out dough into the dish. Trim excess
Scoop 2-3 tablespoons of the jam as the bottom most layer
Fan out the plum wedges on the jam layer. Discard any juice left over
Top with crumble layer. If the crumble is slightly wet, do not smoothen it out, add small chunks using your hands to get the crumbly texture
Add a final border or just crimp the edges of the pie crust using a fork.
Milk or egg wash the crimp/edges
Bake for 50-60 mins - during this time keep rotating the pie to get even colour. If the pie appears to be browning quickly, cover with a tin foil - I covered mine post 30 mins.