Crumble Top Plum Pie with Vanilla Bean Ice Cream
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Have you ever had plum pie? Truthfully, I had not before working with this homemade pie recipe! Plums are not a common find in my region of the country; we are currently located in Iowa. However, I came across a crate of fresh plums for sale a local grocery shop that sells small batches of produce. I was inspired to try creating something with them since it was a rare opportunity. Do you ever get inspired when you see a new ingredient, or do you tend to shy away? After years of teaching myself to develop recipes, finding something unique to cook with always peaks my interest!
Plums that can grow where I live are generally the variety called Mount Royal, which have purply-black skins and green-yellow flesh. They are rather beautiful, if I do say so myself. I had a fun time working with these photographs, as I am trying to teach myself how to shoot in more moody lighting. I hope you enjoy how these photographs turned out!
This sweet plum pie is a delicious summer dessert delight. You will love the vanilla bean ice cream pairing, too!
where do plums come from?
Historically speaking, plums were of far greater interest a hundred years ago and even father back than they are now. I hardly ever see a baked good made with plums available for sale at any local bakeries or shops. I suppose this has something to do with their limited availability as well as their reputation for becoming prunes. As I have seen it in multiple historical cookbooks, fresh plums were baked into pies or cooked down into jams. Otherwise, they were dried and used over the winter for many holiday dishes.
I thought I would give a fresh plum pie a try! I think it turned out rather yummy. It feels like a strange in between mix of seasons, and I love it for this time of year. September may officially become plum season for me!
plum pie in history:
The history of plum pie is steeped in a rich culinary tradition that dates back centuries. The origins of fruit pies can be traced to ancient civilizations, where ingredients like plums were often encased in simple pastry shells. Over time, as culinary techniques evolved, so did the art of pie-making. Plums, with their natural sweetness, became a favored choice for pies, bringing a burst of flavor to the dessert table. In medieval Europe, pies filled with plums were considered a luxury and symbolized prosperity. As trade routes expanded, plums from various regions began to influence the pie's recipe. From rustic hand pies to elegant crumble top creations, plum pies have embraced diverse cultural influences. Today, the tradition of plum pie endures, cherished for its timeless combination of fruit, pastry, and nostalgia, inviting us to savor a slice of history with every bite.
the method:
Creating a delectable plum pie with a crumble topping and pairing it with velvety vanilla bean ice cream is a delightful journey in dessert craftsmanship. To begin, select a medley of ripe plums, wash, pit, and slice them. Prepare a buttery, flaky pie crust and line your pie dish.
Arrange the sliced plums evenly within the crust, sprinkling a touch of sugar and a hint of cinnamon for depth of flavor. For the crumble topping, blend butter, flour, brown sugar, and a dash of cinnamon until the mixture becomes coarse and crumbly. Sprinkle this over the plums to provide a satisfying crunch.
As the pie bakes, the plums release their juices, mingling with the crumble, creating a symphony of textures and tastes. Once baked to golden perfection, allow the pie to cool slightly before serving generous slices alongside a scoop of premium vanilla bean ice cream.
The warmth of the pie contrasts with the cold creaminess of the ice cream, offering a harmonious pairing that perfectly balances sweet and tangy notes. This dessert masterpiece is a true celebration of contrasts, providing a sumptuous experience that marries tradition with innovation in every bite.
final thoughts:
This was an exceptionally tasty pie. I think it may be one of my favorites! The spiced plums were fantastic, if a bit tangy. The secret weapon is the vanilla bean ice cream. It’s a simple crowd pleaser!
I hope that you enjoy this recipe as much as we did. It was so fun to learn more about baking with plums.
xoxo Kayla
Crumble Top Plum Pie with Vanilla Bean Ice Cream
Ingredients
- 1 1/4 cups (162 g) all-purpose flour
- 1 tbsp (15 g) granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup (116 g) lard, cold and cut into cubes
- 3 to 4 tbsp (45 to 60 ml) ice cold water
- 2 lbs plums (907 g), pits removed and diced into 1/2-inch chunks
- 1 cup (200 g) granulated sugar or 1 cup honey
- 1 large egg
- 2 tbsp (25 g) minute tapioca
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- pinch of kosher salt
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (110 g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 cup (116 g) salted butter, softened
- 2 cups (480 ml) whole milk
- 2 cups (280 ml) heavy whipping cream
- 1 cup (200 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (15 ml) vanilla bean paste
- Pinch of kosher salt or sea salt
Instructions
- Begin making the pie crust. In a medium bowl, whisk together the sugar, salt, and flour. Add the cold lard and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea. Slowly incorporate the water 1 tablespoon at a time. Bring the crust together with a fork or your hands until it forms a consistent dough that is no longer crumbly. It will be a bit soft. Shape the dough into a disc and wrap with plastic wrap. Store in the refrigerator until ready to use.
- Preheat the oven to 350 F (177° C).
- In a large bowl, combine the chopped plums, sugar, egg, tapioca, cinnamon, ginger, nutmeg, and salt. Stir gently with a wooden spoon and let sit for 15 minutes.
- Meanwhile, make the crumble topping. Whisk together the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until it forms crumbles the size of a pea.
- Roll out the chilled pie dough into a 12-inch (30-cm) circle. Place the pie crust into a deep 10-inch (25-cm) pie plate. Trim the edges to have a 1-inch overhang, and fold them under to create a clean edge. Flute the edges with your finger or press around the edges with the tines of a fork to create a pretty design. With a fork, poke holes all over the bottom of the crust.
- Make a quick egg wash with an egg + 1 tablespoon (15 ml) water. Brush the entire crust with the egg wash. This helps to form a seal between the crust and filling.
- Scoop the filling into the unbaked pie crust. Top with the crumble topping.
- Bake the pie for 1 hour or until the crumble is golden brown and the filling is bubbly. Let the pie cool to room temperature before slicing.
- To make the ice cream, combine the milk, heavy cream, sugar, vanilla, vanilla bean paste, and salt in a blender. Pulse until the sugar is dissolved. Pour the mixture into an ice cream churner and churn until it resembles soft serve ice cream. Spread the ice cream into a loaf pan and freeze for at least 1 hour before serving.
- Serve the pie topped with the vanilla bean ice cream.
