Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Plum Crumb Pie 3.1 (7) Add your rating & 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 January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch pie When making the pate brisee for this pie, form one large disk instead of two. Ingredients 5 tablespoons all-purpose flour, plus more for dusting Pate Brisee for Plum Crumb Pie 6 black or red plums (2 pounds total), pitted and quartered ¼ cup sugar, plus more for sprinkling 1 teaspoon ground cinnamon 1 cup Crumb Topping for Plum Crumb Pie Directions 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. Rate it Print