Plum Chutney Crumb Pie Recipes

Steps:

• Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
• Make the chutney: In a medium saucepan over medium heat, bring vinegar, 2 tablespoons water, brown sugar, star anise, cinnamon stick, rosemary sprig, ginger root, pepper, cardamom and salt to a simmer, stirring to help dissolve sugar. Add a third of the plums and let mixture simmer until thickened, stirring frequently, 20 to 30 minutes. Let cool, then discard star anise, cinnamon stick and rosemary.
• Meanwhile, toss remaining plums, granulated sugar, orange zest and tapioca in a bowl and let sit for 20 minutes. (If your plums are tart, add more sugar to taste.)
• Lightly flour a work surface and rolling pin. Gently roll out dough to fit a 9-inch pie pan, dusting with flour if dough is sticking. Fold dough in half and transfer to pie pan. Carefully press crust into pan and crimp edges. Return pie to refrigerator for 20 minutes. While crust chills, heat oven to 400 degrees.
• Gently press foil into pie crust and fill with pie weights or dried beans. Transfer to oven and bake for 18 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, or until crust is a light golden brown. Transfer to a rack to cool slightly.
• Meanwhile, prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, cloves and salt. Using your hands, work in butter until the dry ingredients are completely incorporated into butter and large, marble-size clumps form when pinched. Let sit in refrigerator while assembling pie.
• Mix chutney into uncooked plums. Pour filling into crust and cover with crumb topping. Turn oven down to 350 degrees and place pie on a baking sheet on middle rack in oven. Bake pie for 1 to 1 1/2 hours or until fruit is bubbling and top is golden brown. Serve warm or at room temperature, with vanilla ice cream if you like.

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
• Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking pan. Bake until fragrant and golden, about 8 minutes. Set aside to cool.
• Place almonds and granulated sugar in the bowl of a food processor; process until finely ground. Transfer to the bowl of an electric mixer fitted with paddle attachment.
• Add flour, light-brown sugar, cinnamon, and salt; mix on low speed until combined. Add butter, and mix just until small clumps begin to form, about 1 1/2 minutes. Store in an airtight container, refrigerated, up to 1 week, or frozen, up to 1 month.

Steps:

• Preheat oven to 450 degrees.
• Place one pie crust into a 9"pie dish.
• Wash plums, do not peel.
• Cut plums in half remove pit, then into quarters.
• Arrange plums in the pie crust.
• Mix together the dry ingredients, then sprinkle over the plums.
• Dot with the butter.
• Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
• Cut about 6 1" slits into the top of the pie.
• Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
• Cool, serve warm or cold.

Steps:

• Heat oven to 425 degrees. Have ready a 9-by-1 3/4-inch round tart ring set on a parchment-lined baking sheet. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Trim to a 15-inch circle, and fit into tart ring, leaving excess dough overhanging.
• Combine plums, sugar, flour, and cinnamon in a large bowl; toss to coat.
• Place plum mixture in shell. Fold excess pastry over plums, leaving center open. Sprinkle crumb topping over exposed plums. Transfer baking sheet to refrigerator; chill until firm, about 30 minutes.
• Bake until crust begins to brown, about 20 minutes. Reduce heat to 375 degrees. bake until crust has browned and fruit is bubbling, about 1 hour. Transfer to a wire rack to cool, 25 minutes. Remove tart ring, and serve warm or at room temperature.

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

Steps:

• Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
• Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
• Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

Steps:

• 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.

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
• For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
• Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.