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