Easy ‘Plumberry’ Crumble Pie

Who doesn’t love a homemade pie, fresh from the oven? Just the smell alone is worth the undertaking of the pie process. But, like most people, finding time to even think about making a pie seems impossible. Who has time to make a dough, let it rest, roll it out…twice, and then make a filling? Not me.

This Texan has a full-time job and then puts in about the same hours cleaning up after a toddler and grown man-baby.  Sorry Betty Crocker, but I use pre-made pie crusts and I am not ashamed!!! And if I was, I’d just eat this delicious pie to feel better.

Want to browse more Texas traditional-style recipes? Click here to view.

Makes 6-8 servings

INGREDIENTS:

Crumble-
1 1/4 c flour
1/2 cup rolled oats
1/3 cup chopped pecans or walnuts
3/4 cup packed light brown sugar
1 tsp salt
1/2 tsp baking soda
1 tbsp hazelnut syrup
3/4 cup (1 1/2 stick) unsalted butter, chilled, cut into pieces
Filling-
4 plums, peeled, diced
8 oz blueberries, washed and dried
1 tbsp apple-cider vinegar
1/2 cup sugar
2 tbsp water
1/2 tsp allspice
1 large egg, room temperature
1 tbsp milk
2 pre-made pie crusts, room temp

INSTRUCTIONS:

CRUMBLE
Heat oven to 350°. Line baking sheet with foil.

In a medium-sized bowl, mix flour, sugar, salt and pecans.

Add in hazelnut syrup and butter pieces.

Using your hands, mix dough, pressing butter with flour mix between thumb and forefingers.

Spread over baking sheet. Cook for 12 minutes. Do not over cook or you will get a very large oatmeal cookie.

Remove from the oven and let cool.

FILLING:
In a saucepan at medium heat, add in sugar, water, and vinegar.

Stir until sugar halfway dissolves.

Stir in fruit and allspice. Cover, reduce heat, and simmer for 12-15 minutes.

Remove from stove, stir, let cool, then drain excess liquid. Do leave a small amount of liquid in the filling.

ASSEMBLY:

Heat oven to 375°.

*Oil and flour a 9″ pie dish.

Gently roll out first pie crust, the place over dish and press in. Pinch sides of crust together for a traditional pie look.

Processed with Snapseed.
Pie Assembly

Add in filling and top with crumble.

Roll out 2nd pie crust. Then, using a pastry cutter, cut about 3/4″ strips.

Place strips over crumble, twisting the strips 3-4 times. Seal the strips by pressing in to 1st pie crust.

Mix egg and milk in a small bowl, then use a pastry bush to lightly coat egg wash over crust.

Bake for 30 minutes, or until pie crust is golden brown.

Let sit for 5-10 minutes before serving.

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