PLUM CRUMB PIE

Plum Crumb Pie image

Provided by Martha Stewart

Yield Makes one 9-inch pie

Number Of Ingredients 6

5 tablespoons all-purpose flour, plus more for dusting
Pate Brisee for Plum Crumb Pie
6 black or red plums (2 pounds total), pitted and quartered
1/4 cup sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1 cup Crumb Topping for Plum Crumb Pie

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.