Rustic Plum Crumble Pie

This plum crumble pie features a traditional flaky pastry crust, a luscious bubbling plum filling infused with a touch of bourbon, and a simple yet irresistible crunchy crumble topping. It’s the perfect easy summer dessert that transitions beautifully into fall gatherings, offering comfort and joy with every slice. Prepare to impress with this delightful blend of textures and flavors.

For the pie crust

• All-purpose flour, for the work surface
• 1
  pie crust recipe for a single-crust pie or 1/2 pie crust recipe for a double-crust pie

For the plum pie filling

• 2 to 2 1/4
  pounds
  plums, preferably dark skinned, cut into 1/4-inch (6 mm) slices (about 6 cups)
• 1/2
  cup
  granulated sugar
• 2
  tablespoons
  cornstarch
• 1
  vanilla bean,
  split
• 2
  tablespoons
  bourbon

For the crumble topping

• 1 1/2
  cups
  all-purpose flour
• 3/4
  cup
  granulated sugar
• 3/4
  cup
  packed light brown sugar
• 1/2
  teaspoon
  sea salt
• 2
  sticks (8 oz)
  unsalted butter, cut into 1/4-inch (6-mm) cubes and chilled

Make the pie crust

1. Lightly flour your work surface to prevent sticking. Roll out your prepared pie dough into a 15-inch (38-cm) circle, aiming for a consistent thickness of about 1/8 inch (3 mm). Carefully fold the dough in half, then fold it in half again to form a quarter circle. This makes it easier to transfer the delicate dough. Gently place the pointed tip of the folded dough into the center of a 10-inch deep-dish pie plate. Unfold the pie crust, pressing the dough evenly onto the bottom and up the sides of the pie plate, ensuring it fits snugly into all edges and crevices without stretching or tearing.

2. Trim any excess dough, then roll any dough hanging over the edge of the pie plate under itself to create a neat, sturdy rim. If desired, you can flute the edge with your fingers for a decorative finish. Once formed, place the pie shell in the freezer for at least 1 hour. This crucial chilling step helps prevent the crust from shrinking excessively and becoming soggy during baking, ensuring a beautifully flaky and tender result. Don’t skip this step for the best pie crust!

Make the filling

1. In a medium-sized bowl, combine the granulated sugar and the split vanilla bean. Using your fingertips, rub the sugar and vanilla bean together thoroughly. This action helps to release all the fragrant seeds from the vanilla bean, infusing the sugar with its warm, sweet aroma and ensuring maximum flavor distribution. Once combined, add the cornstarch to the mixture and stir until it’s evenly incorporated. Cornstarch is essential for thickening the plum juices into a luscious, jam-like consistency that won’t make your pie watery.

2. Add the thinly sliced plums and the bourbon to the sugar-cornstarch mixture. Gently toss everything together, ensuring the plums are well coated with the flavorful mixture. The bourbon adds a subtle, warming note that beautifully complements the sweetness and tartness of the plums, though it can be omitted if preferred. Set the bowl aside at room temperature for 30 minutes. During this resting period, the plums will release their natural juices, creating a rich base for the pie filling and intensifying their flavor.

Make the crumble topping

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, packed light brown sugar, and sea salt. Mix on low speed for 1 minute to ensure all the dry ingredients are thoroughly blended and uniformly distributed. This initial mixing helps to distribute the flavors evenly before the butter is added, setting the stage for a perfect crumble.

2. Gradually add the cold, cubed unsalted butter to the dry mixture. Continue mixing on low speed until pea-sized lumps begin to form, typically taking 3 to 5 minutes. The key is not to overmix the topping; it should resemble wet sand with distinct buttery crumbs, which will yield a delightful crunch. To test for doneness, take a handful of the mixture, squeeze it firmly, then unclench your hand. The topping should hold its shape for 5 to 10 seconds before gently crumbling apart. This perfect texture ensures a wonderfully crunchy topping after baking. If you’re preparing this in advance, the crumble topping can be covered and refrigerated for up to 2 weeks, or frozen for even longer, making it a convenient option for busy bakers.

Assemble and bake the plum crumble pie

1. Preheat your oven to 375°F (190°C). Ensuring the oven is at the correct temperature before baking is crucial for even cooking and a golden-brown crust right from the start.

2. Remove the chilled pie crust from the freezer and carefully place it on a rimmed baking sheet. This sheet will catch any potential drips during baking, preventing a mess in your oven, and also makes it easier to handle the hot pie. Line the pie crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. This process, known as blind baking, helps to prevent the crust from puffing up and ensures a crisp, evenly baked bottom crust.

3. Bake the pie crust for 25 to 30 minutes, or until the exposed edges of the crust are golden brown. Carefully remove the parchment paper and pie weights, then continue to bake the crust, uncovered, for about 10 more minutes, or until the bottom of the pie crust achieves a light golden-brown hue. This ensures the entire crust is properly cooked through and has a lovely color, creating a robust foundation for your filling.

4. Remove the vanilla bean from the plum mixture and discard it; its aromatic essence has already been fully imparted into the fruit. Pour the luscious plum filling into the pre-baked pie crust, spreading it evenly across the bottom. Then, generously cover the entire filling with the prepared crumble topping. While you don’t have to use all of the crumble topping, we highly recommend using a substantial amount – you’ll be glad you did when you bite into the extra crunchy texture that perfectly complements the soft, juicy fruit underneath!

5. Place the assembled pie on a clean, rimmed baking sheet (lined with foil for easy cleanup, if desired) and bake for 30 minutes. After this initial baking period, carefully rotate the baking sheet 180° to promote even browning of the crumble topping and continue baking for another 20 to 30 minutes. The pie is done when the plum filling is visibly bubbling thickly, its juices have transformed into a rich, jam-like consistency, and the crumble topping has achieved a deep golden-brown color and is wonderfully crunchy. Keep an eye on it to prevent over-browning of the topping.

6. Once baked to perfection, remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving. This cooling time is absolutely crucial for the filling to set properly, preventing it from being too runny when cut, and allowing all the complex flavors to fully develop and meld. Patience will be rewarded with perfectly structured, delicious slices.

Adapted From

Little Flower Baking

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