PLUM CHUTNEY CRUMB PIE
If you've never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day. Really, making chutney is no harder than making applesauce. All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you're done. The intriguing flavor comes from the combination of ingredients, not from a complicated technique.
Provided by Melissa Clark
Categories dessert
Time 2h
Yield One 9-inch pie
Number Of Ingredients 23
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.
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Luisa Lidz
[email protected]Can't wait to try this!
king emmerix
[email protected]This recipe is a keeper!
Gg Ggh
[email protected]I'm definitely going to make this pie for my next dinner party.
Najmo najuu
[email protected]This pie looks amazing! I can't wait to try it.
Daniel.J Studios
[email protected]Yum!
Kennedy Mwota
[email protected]This pie is a great way to use up leftover plums. It's easy to make and the results are delicious.
Pat Dalgleish
[email protected]I had some trouble getting the crust to brown properly, but the filling was delicious. I'll try again next time with a different crust recipe.
Rtnkhn Rtnkhn
[email protected]This pie was a bit too sweet for my taste, but I think that's just a matter of personal preference. The crust was perfect though!
Carter
[email protected]I'm not a big fan of plums, but I decided to give this recipe a try anyway. I'm so glad I did! The chutney mellowed out the tartness of the plums and the crumb topping added a nice crunch. I'll definitely be making this pie again.
Nmesomma Frank
[email protected]This recipe was easy to follow and the pie turned out beautifully. The crust was golden brown and the filling was bubbling and delicious. I can't wait to make it again!
oscar tecco
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor of the plum chutney. I highly recommend it.
STR BANGLA
[email protected]Followed the recipe to a T and it turned out great! The filling is delicious and the crust is flaky and buttery. Definitely a keeper!
chit ko
[email protected]This pie was an absolute delight! The combination of sweet plums and tangy chutney was perfect, and the crumb topping added a wonderful texture. I'll definitely be making this again.