Plumple Pie with Salted Honey Oat Crumble
By Stacey Mei Yan Fong
Transitional jackets and transitional pies! One of summer's most cherished stone fruits, the plum cuddles up to Fall’s favorite, the apple! This jammy filling will preserve the brightness of summer days where you eat stone fruit till the juice runs down your face and comforts you into the crisp air of fall. Showered with a salty honey oat crumble to balance. It’s time to eat this puppy a la mode while you watch my favorite fall movie You’ve Got Mail.
Ingredients (20)
Ingredients (20)
Single Crust Recipe
Filling
Instructions
Make the Crust!
Stir the flour (1 ¼ cups), salt (½ tsp) and sugar together in a large bowl with a flat bottom. Add the butter pieces (½ cup) on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend).
In a separate large measuring cup or small bowl, combine the water (½ cup), cider vinegar (2 Tbsp), and ice (1 cup). Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated.
Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it.
Shape the dough ball into a flat circle about an inch thick, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.
Prepare the Crust!
Take your crust out of the fridge and let it come to room temperature for about 5 minutes. Flour the surface you will be working on and start to roll out the dough applying even pressure across the dough.
Pick up the dough and rotate, turn and roll. Continue rolling until the dough is a circle that is about 2 inches wider than your pie plate and about a quarter inch thick. Fold your dough round gently in half and position the fold in the center of your pie pan, then unfold the disc and gently slide the dough into the pan.
Go around the edges and gently press the dough into the pan, making sure that the dough is flush against the base. Gently press around the base to there are no gaps between the dough and the pan.
Once your dough has found a snug place in the pan, trim the excess dough around the edges making sure to leave an inch and a half allowance.
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Stacey Mei Yan Fong is an IACP award winning baker and author living in Brooklyn, NY. She was born in Singapore, lived in Indonesia, grew up in Hong Kong, and moved to the States to pursue a degree from the Savannah College of Art and Design. She spent a decade designing in the fashion industry, and during that time she launched her 50 Pies 50 States project which led to her slinging pies at Four and Twenty Blackbirds Pie Shop. Her work has been featured by Good Morning America, NPR, CBS Sunday Morning, The James Beard Foundation, America's Test Kitchen, Eater, and beyond.