Crumble Plum pie

5 days ago
4 min read

Updated: 1 day ago

## Irresistible Crumble Plum Pie Recipe

Crumble Plum pie

Plum pie with short-crust pastry is one of the recipes that is passed down from generation to generation. A cake rich in roasted plums and phenomenal cinnamon gives a delicious taste to every home Serbian kitchen. The juicy filling gives an even better taste by combining the crumbly dough and the jam coating, and is adaptable to different tastes. This cake is often served with a scoop of vanilla ice cream and is an ideal cake for all occasions. The preparation of this cake is very simple and quick. Follow recipe.

Ingredients: simple, total time : 90 min.

Filling:

1 kg mature hard plums/ washed, halved, pitted
50 g powdered sugar or brown sugar
1-2 tsp cinnamon to taste
strawberry jam/ or plum jam, as desired

Dough:

100 g cold butter
200 g flour + 2 Tbsp for work surface
60 g powdered sugar
1 egg
1 grated lemon zest
2 Tbsp rum liqueur/ or cognac or orange juice, or vanilla extract/ optional
7 g baking powder
pinch of salt
1 bag vanilla sugar/ 10 g

For Sprinkle Crumbs:

100 g butter
180 g flour
80 g granulated sugar

and:

2 Tbsp semolina/ or breadcrumbs — for bottom of dough, if the plums are too soft and juicy

Preparation:

Wash the plums well, then cut them in half and remove the pits.
Line a 24-26 cm round mold with baking paper.
In a deep bowl, mix all the dry ingredients for the dough, add the cold butter cut into cubes, lemon zest and mix by hand, until you get a crumbly dough. Run the dough through your fingers so that you get a crumbly appearance to begin with.
Add one egg and liqueur or orange juice, mix by hand until you get a smooth dough.
Sprinkle 1-2 flat spoons on the work surface and work the dough a little more. (If you are not in a hurry, it is good to put the smooth dough in nylon foil and transfer it in the fridge for 30 minutes.)
Transfer the dough to the baking paper and with the help of a small rolling pin, spread the dough according to the dimensions of your model. Stretch it all the way to the edges so that they are covered, sprinkle with breadcrumbs or semolina if you use plums that are too soft, that way it will retain the plum juices and it won't be gooey.
Arrange the plums in a circle starting from the edges towards the middle, then gently press them into the dough.
Sprinkle with mixed sugar and cinnamon.
If you want, you can add a teaspoon of strawberry jam over the sugar and cinnamon directly on top of plums, this is optional, it's not mandatory.
For the crumbly sprinkle, mix cold cubed butter, flour, and sugar. Sprinkle the cake with crumbs. Arrange the crumbs evenly, if you want you can press them lightly with your fingers, that way you will fill them the entire surface of the mold. This step is also optional, I wanted to do it because in my opinion the cake is more beautiful and tastier!
Bake the cake in a preheated oven at 180 °C, with the fan in the middle, until the crust is golden brown and the filling is caramelized.
Leave the cake to cool completely in the mold.
When the cake has completely cooled, sprinkle it with powdered sugar or add scoop cold vanilla ice cream or whipped cream.

Buon appetito!

NOTE:

Check the cake after 25 minutes, depending on how you prepared the cake, with or without crumb dough of top. If you made the finish with only plums and sugar. The cake will be ready sooner, if you added crumb dough over the plums you will need a little more time, about 35–40 minutes, depending on the oven. You can also adjust the temperature to a lower temperature of 165 °C, and bake for about 60–70 minutes, if you have something else to do in the meantime. Check from time to time.
You can also use frozen plums for this cake, remove them cleanly one day before and remove the excess liquid.
For this cake, it is better to use ripe hard plums, but they should be soft so that they do not release more juice and the cake would then become gooey.
A sprinkling of crumbs is an optional variant, it gives a better look and taste to the cake.
For a better, more pronounced taste, use brown sugar.
To prevent the cake from being gooey, be sure to use semolina or crumbs, that way they will absorb the excess juice from the cake.
If you are making a cake and for the younger ones, use vanilla extract or orange juice.
You can pack plum cake in the freezer in special boxes wrapped in nylon with a lid for up to 3 months.
Vanilla ice cream goes fantastically well with this cake.
You can leave the cake for 1 day at room temperature and then transfer it to the refrigerator for up to 3 days of storage covered.