Crumb Topping For Plum Crumb Pie Recipes

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:

• 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:

• 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 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:

• 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:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Steps:

• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.