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Plum Pie

SUBMITTED BY: MARBALET

"This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups all-purpose flour
3/4 cup white sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon lemon zest
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

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REVIEWS

Reviewed on Aug. 8, 2006 by KB

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

KB
Aug. 8, 2006

This recipe worked very well for me despite the fact that I was missing a couple of ingredients. I had to omit the nutmeg and I used 1/2 tsp bottled lemon juice instead of the zest wherever it was called for. Also, I went with the walnuts instead of hazlenuts, again only because that was what I had on hand. Instead of using a pie pan, I used eight 1 cup baking dishes, so I ended up with eight deep dish tarts, each one equal to 1/8 of a pie. The recipe filled them perfectly. To make things easier, I just dropped the crust mix into the cups and pressed it to the bottom and sides with my fingers instead of rolling it out. There is a bit of rise in this crust, so it bakes out just as evenly as if it had been rolled. And, the streusal topping meets the crust to cover any uneven edges. I would bet you could do the same thing with a pie pan as well and save yourself the mess of rolling out. If you do tarts, put them in the middle of the oven and start checking after about 20 minutes. Mine took about 24 to bake. I was quite dubous about all the vanilla in this recipe, as it seemed an odd flavor to pair with plums, but it was very tasty. I think it is important to use plums which are sweetly ripe but not mushy. The pie really does taste a lot like cherry and plums are so much cheaper to get at this time of year. I am making it again today, and trying Splenda instead of sugar.

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6 users found this review helpful

This recipe worked very well for me despite the fact that I was missing a couple of... MORE

Reviewed on Aug. 30, 2006 by luv2cook

I had never had plum pie before. I was pleasantly surprised at how delicious it was. The... MORE

Reviewed on Oct. 2, 2003 by LITTLE POOH

If plums are the only fruit used in the pie it is a bit tart. Mixing a sweeter fruit with the... MORE

Reviewed on Dec. 1, 2003 by Jennifer J

Yummy! The Italian plums worked well with this recipe. My family loved it, especially the... MORE

Reviewed on Aug. 23, 2006 by Lindsay HH

This filling was simple and good, but the crust was only okay - the flavor was bland and the... MORE

Reviewed on Jul. 31, 2006 by beckacarr

If you like rubarb or strawberry crisp you will like this pie. Made for a family function and... MORE

Reviewed on Jan. 14, 2005 by DELION

This is a good recipe that I recommend. However, it makes so much dough that you could even... MORE

Reviewed on Aug. 11, 2008 by BOOKWORKS

I made this pie for a potluck tonight. There wasn't a single crumb left! The other reviewers... MORE

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