Bottom Crust Plum Pie Recipes

PLUM PIE

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

BOTTOM CRUST PLUM PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
• In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
• Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

PLUM GRAHAM CRACKER CRUMBLE

Steps:

• Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss everything together to coat and set aside.
• In a medium mixing bowl, combine the graham cracker crumbs with the remaining 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon salt.
• In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
• Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.

PLUM PIE

Steps:

• Mix the flour, sugar, and salt. Add the cold butter in pieces and mix it in your kitchen machine using the k-beater (Kenwood) or flat beater (Kitchen Aid) until it resembles coarse crumbs.
• Add the apple cider vinegar and water and mix until it comes together to a dough - don't overmix. Divide into two equal parts and form them into a disc using your hands. Wrap them with plastic foil and refrigerate for 30 minutes (up to one day).
• On a floured working surface, roll out one disc slightly larger than your pie dish (the recipe calls for a ⌀26cm/10inch pie dish), transfer the crust carefully into your pie dish, and place it in your fridge. Aline's Kitchen Hack: Safe way to transport your crust - Wrap the dough around the rolling pin and unroll over the pie dish.
• Roll out the second disc on a floured surface into a rectangle. Cut into 8 long strips. Form 4 of them in a decorative pie crust mold: Brush the form with oil (I used coconut oil), press the strips slightly into the mold, and carefully remove them. Place all strips on a cutting board and store them in the fridge.
• Remove the stones and cut the plums into quarters. Mix with the sugar, cornstarch, and cinnamon.
• Sprinkle the pie bottom with ground almonds and top it with the filling.
• Place 4 of the strips on your pie. Now, braid the other 4 strips alternate under and over the on the pie lying strips. Gently roll the overlapping crust to form a rim and crimp it with your fingertips. Refrigerate for 15 minutes.
• Preheat your oven to 200°C/390°F.
• Brush the pie crust with the egg and sprinkle with sugar. Bake for 20 minutes at 200°C/390°F. Reduce the heat to 180°C/355°F and bake for another 30 minutes. Allow the pie to cool down for a few hours before serving.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.