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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

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 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.

Source
Martha Stewart Living, October 1998

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