I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share. 🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!
The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.
This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.
For the Pastry Lid:
- 7 tablespoons (100 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
- 1 large egg, lightly beaten
- 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse or flaky salt
- milk or heavy cream, for brushing crust
- turbinado or granulated sugar, for sprinkling crust
- softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)
For the Filling:
- 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
- 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- squeeze or two of fresh orange juice
- Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
- Mix in the lightly beaten egg and scrape down sides.
- Slowly add the flour, baking powder and salt and beat until combined.
- Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
- Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
- Butter a pie dish. (I used cooking oil spray.)
- Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice.
- Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
- Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
- Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
- Brush the crust with milk or cream, sprinkle with sugar.
- Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
- Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)
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