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Plum Crumb Pie


When making the pate brisee for this pie, form one large disk instead of two.

  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, October 1998


  • 5 tablespoons all-purpose flour, plus more for dusting
  • Pate Brisee (Pie Dough)
  • 6 black or red plums (2 pounds total), pitted and quartered
  • 1/4 cup sugar, plus more for sprinkling
  • 1 teaspoon ground cinnamon
  • 1 cup Crumb Topping for Plum Crumb Pie


  1. 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.

  2. Combine plums, sugar, flour, and cinnamon in a large bowl; toss to coat.

  3. 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.

  4. 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.

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