Saturday, August 12, 2006

Plum Pie with Crumb Crust

The Altitude Adjustment Section
Here is Susan Purdy's recipe for a plum pie with a crumb crust, which is so perfect for right now. It's from Pie in the Sky, Susan's high-altitude gem, which I totally trust, and you should too!

Ingredients for filling
4 cups sliced plums pitted and sliced
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon cinnamon

Ingredients for crumb topping
1 cup AP flour
1/2 cup gran. sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
8 tablespoons unsalted room temp. butter
1/2 cup chopped walnuts or pecans

Preheat oven to 400, and set shelf in the lower 1/3 of the oven. In a large bowl, toss the sliced fruit, sugar, cornstarch, lemon juice, and cinnamon. Set aside. In another bowl, combine the flour, sugar, salt, cinnamon, and butter with your fingertips, or you can do this in a food processor and pulse till you get small crumbs. Add the chopped nuts and mix.

Scoop 1 1/2 cups of this mixture into the bottom of a 9-inch pie plate, and pat flat with your hand or the bottom of a measuring cup. Spread the fruit and juice over the crumbs and and sprinkle the remaining crumbs on top. Bake on a sheet pan lined with tin foil to collect the drips in a 400 degree oven for 40-45 minutes, or till the fruit is tender when pierced with a knife. The fruit juices should be bubbling through the pie around the edges and the crumbs should be golden brown. Cover with foil if it starts to get too dark. Serve warm with ice cream, of course!