Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Plum-and-Creme-Fraiche Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Servings: 8 Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit. Ingredients Pate Sucree 1 ¼ cups unbleached all-purpose flour, plus more for dusting 2 tablespoons granulated sugar ¼ teaspoon kosher salt 1 stick (½ cup) cold unsalted butter, cut into pieces 1 large egg yolk 2 tablespoons ice water, plus more if needed Streusel ¾ cup confectioners' sugar 1 cup unbleached all-purpose flour ¾ teaspoon baking powder ¼ teaspoon kosher salt 1 ½ sticks (¾ cup) cold unsalted butter, cut into pieces Filling 1 ½ pounds ripe plums, pitted and quartered 2 tablespoons granulated sugar Pinch kosher salt 5 tablespoons creme fraiche Vanilla ice cream or whipped cream, for serving (optional) Directions Pate Sucree: Pulse flour, granulated sugar, and salt in a food processor until combined. Pulse in butter until mixture resembles coarse meal, about 10 seconds. Pulse in egg yolk. With machine running, add ice water in a slow, steady stream just until dough holds together. Turn dough out onto a work surface; shape into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days. Streusel: Whisk together confectioners' sugar, flour, baking powder, and salt in a medium bowl. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs. On a lightly floured surface, roll out dough about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie dish (about 1 1/2 inches deep). Using kitchen shears or a paring knife, trim to a 1-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes. Preheat oven to 400 degrees with rack in lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake, covered with foil, 20 minutes. Remove beans or rice and parchment (keep edges covered with foil). Bake until pale golden brown, 12 to 16 minutes more. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 375 degrees. Filling: In a medium bowl, gently toss together plums, granulated sugar, and salt; let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of streusel. Arrange plums on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel. Bake until creme fraiche is bubbling and streusel is golden brown, about 50 minutes (if edges of crust are browning too quickly, tent with foil). Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature with ice cream or whipped cream, if desired. Rate it Print