This all started when I got some extra plums from making knedle. I decided to turn them into a pie with my mum`s well known recipe. You make pie pastry, divide it into 2 equal parts, put 1 layer into your baking tray, then add fruits and on top goes another pastry layer. You bake it in the oven and have a perfectly good pie. The problem with plums is that they relase too much juice and the dough becomes soggy and you`re not able to cut it like you`re supposed to. So, I made a few changes but wasn˙t really planning to put the pie onto my blog... Until I got the most perfect pie I ever made. I had to take some quick photos and here it is. A hybrid between a crumble and a pie or crumble pie. :)
Pie pastry (for a baking tray approximately 36x22cm)
400 g all purpose flour
150 g butter
150 g white sugar
splash of milk (about 2 tbsp)
pinch of salt
7 g baking powder
For the filling
about 1 pound plums or more if you have
sugar to taste
cinnamon to taste
1 tbsp corn starch
Cut your plums in half and remove pits. Peel apples, clean the centers and cut into small cubes. Add sugar and cinnamon to taste. I can`t give you the exact measurments because some plums are green, some are ripe and you need to adjust the amount according to this. Leave them like that in a collander to drain off the excess juices until you make your pie pastry.
I used a stand mixer fitted with paddle attachment to make it. Put all of the ingredients into your mixer˙s bowl and mix until you get fine crumbs. Then use your hands to incorporate the crumbs into a round dough but do not knead because this is not a pasta dough. The less you knead, you˙ll get a better pie dough.
Wrap it in plastic foil and refrigerate for 20 minutes.
Preheat your oven on 180 Degrees C. Prepare your baking tray by smearing it with butter and adding some flour to coat bottom and sides.
Take 1/2 and a bit more of your pastry from the fridge and using a rolling pin, role it to cover the bottom of your baking tray, you don`t have to cover the sides. It will be pretty thin. Pinch it with a fork all over to prevent it from rising and bake for 5-10 minutes, just to get a little color. Add corn starch to your fruit and mix. Now, try them and adjust the amount of sugar. Pour your filling onto prebaked pastry sheet. Take the rest of your dough and grate it over the fruits. Bake until golden brown (depending on your oven 30-40 minutes).
Cut into cubes and dust with powdered sugar.
I was really really happy with the way this crumble pie turned out. It was juicy but not soggy, it was crunchy but not hard, it was sweet but not too sweet. Perfection! I was just thinking how good would it be if I added banana slices to the filling. Heaven! :))