I don't think plums see enough action as a pie filling, which is a shame because they are perfect for it. Tart and sweet plums taste amazing baked, and lend tons of great juicy flavor and color to your pie. I especially love using plums in crumble pies, because the bright-colored juice bubbles up through the crumble topping, creating a lovely, rustic effect.
- Active time: 45 minutes
- Total time:4 hours
- One half (single crust) recipe Easy Pie Dough, shaped, crimped, and chilled in a pie plate
- 8 tablespoons butter, softened
- 3/4 cup light brown sugar
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 12-14 red or Italian plums, pitted and cut into eighths
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch or 1/4 cup instant tapioca
- Seeds from 1 vanilla bean pod
Preheat the oven to 425° Fahrenheit. In a medium sized bowl, combine softened butter and brown sugar and beat together by hand until mixture is homogenous and smooth. Stir in the oats, flour, and salt. Mix until incorporated and place in the fridge to cool for 30 minutes.
In a large bowl, combine plums, cornstarch or tapioca, sugar, and the seeds scraped from the inside of a vanilla bean. Toss to coat the fruit and to mix in vanilla. Allow to sit for five minutes.
Pour the fruit mixture into the prepared crust. Top the fruit with clumps of the chilled topping, taking care to keep them rugged and irregular. Bake the pie at 425° for 15 minutes, rotating halfway through, then reduce the heat to 375° and continue baking for an additional 30-40 minutes, until the filling is bubbling all over. Allow the pie to cool for at least 45 minutes before serving.