This year my plum tree produced a bumper crop and I have been trying lots of new recipes as a result. Yesterday, I tried a plum pie recipe that was so well received that within 24 hours it was completely gone! I would say that is a vote of approval. The lemon zest in the crust really kicks things up a notch and turns this pie into something special. It will also fill your kitchen with the scent of cinnamon and nutmeg which is wonderful to wander into during the day. 🙂 So, if you would like a dessert that marries tart and sweet– this one may be for you!
Lets get to it!
3 cups all-purpose flour
3/4 cup white sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup butter– the higher quality the better. I love Kerrygold grass fed Irish butter.
1 1/2 teaspoons vanilla extract
3 tablespoons milk
1/2 teaspoon lemon zest– I used King Arthur Flour European Lemon Zest. It is amazing and you always have some on hand this way.
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon- I used Vietnamese Cinnamon.
1/4 teaspoon salt
1/3 cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced (about 18 plums)
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg– I ground up as needed. This is a little shy of what 1/2 teaspoon looks like.
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.
To Assemble Pie:
Roll out (or press) pie crust and place in a 9 inch pie pan. It can be difficult to roll. 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. This pie bakes quickly so I would recommend checking regularly at the 43 min mark and covering the crust to prevent burning. Serve warm, or at room temperature. Ice cream is a lovely addition too!
Below is the pie right before baking and the later– once done.
Original recipe from Allrecipes but I made some changes to it. The altered recipe that I used is above.