Plum Crumb Pie

By kathryns

When making the pate brisee for this pie, form one large disk instead of two. Source: Martha Stewart Living, October 1998. Crumb top can be made ahead and kept air-tight one week in 'frig or one month frozen

Ingredients

• cup Crumb Topping for Plum Crumb Pie:
• 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
• 1/4 cup sugar, plus more for sprinkling
• 1 teaspoon ground cinnamon
• 1/4 cup whole blanched almonds
• 3 tablespoons granulated sugar
• 1 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces

Preparation

Step 1

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
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.

Crumb Topping:

1. Heat oven to 350 degrees. Spread almonds on a baking pan. Bake until fragrant and golden, about 8 minutes. Set aside to cool.
2. Place almonds and granulated sugar in the bowl of a food processor; process until finely ground. Transfer to the bowl of an electric mixer fitted with paddle attachment.
3. Add flour, light-brown sugar, cinnamon, and salt; mix on low speed until combined. Add butter, and mix just until small clumps begin to form, about 1 1/2 minutes. Store in an airtight container, refrigerated, up to 1 week, or frozen, up to 1 month.
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.