We make a lot of pies, but we did two things we’ve never done before for this pie! We combined fresh peaches and plums, along with brown sugar and spice, and then topped the fruit mixture with both a crumb topping and a lattice crust! This serendipitous combination was indescribably delicious! You have to give this recipe a try, now that peaches and plums are in peak season!
Peach Plum Crumb Pie with Lattice Crust
This recipe is made in three parts: the fruit filling; the crumb topping; and the crust. You can make the crumb topping ahead of time and refrigerate it for several days, or until you’re ready to assemble the pie.
Equipment
- 9-inch pie dish
Ingredients
Pie Filling
- 3 ½ cup peaches peeled and sliced
- 3 ½ cups black plums sliced
- 1/2 cup light brown sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
Crumb Topping
- 1/2 cup flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 cube butter 2 oz.
Flaky Crust
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 sticks butter 6 oz., chilled and cut into small pieces
- 2 teaspoons cider vinegar
- 1/4 cup +/- ice-cold water
Instructions
Pie Filling
- Gently toss peaches and plums with brown sugar, flour, salt and spices, to coat fruit well.
Crumb Topping
- Place all dry ingredients into a bowl and mix well. Cut butter into the dries using a pastry cutter or your fingertips, until the mixture is crumbly. Set aside or refrigerate until ready to assemble the pie.
Flaky Crust
- Mix flour and salt in a large bowl. With a pastry cutter, or clean, cold fingers, crumble the butter into the flour until well integrated and the butter is the size of small peas. Sprinkle cider vinegar over the mixture and stir in well with a fork. Add ice-cold water, a little at a time, and blend with a fork until the dough is moist enough to roll into a ball, but not too wet. Roll into one large ball for the bottom pie crust and a smaller ball for the lattice crust.
To Assemble Pie
- Roll the large dough ball out on a flour cloth or board into a large circle about 14 inches in diameter. Lay in the bottom of a 9-inch pie dish.
- Roll out the second ball of dough into a circle about 10 inched in diameter and cut into strips about 3/4 of an inch wide. Leave on the floured board for now and cover with a towel or plastic wrap so it won’t dry out.
- Turn the prepared fruit mixture into the pie dish, right on top of the bottom crust, and spread out evenly into the dish.
- Sprinkle crumb topping mixture over the top of the fruit.
- Now, weave the lattice crust pieces over the crumb topping and roll the excess dough from the bottom crust over the top of the lattice edges, and roll into a nice even edge. Crimp or flute the edges of the bottom crust so that the lattice crust edges are tucked inside.
- Bake at 375 for 45 minutes, or until crust is golden brown and filling is bubbly. Serve with a scoop of vanilla ice cream or frozen yogurt!
