Rustic Plum Biscuit Pie
User Reviews
5
Rustic Plum Biscuit Pie
Description
The Rustic Plum Biscuit Pie combines fresh plums with a mixture of sugar, flour, and ground cinnamon to create a sweet and spiced fruit filling in a deep-dish pie pan. The biscuit topping, incorporating all-purpose flour, fine cornmeal, sugar, baking powder, and salt, is cut together with cold unsalted butter until crumbly, then moistened with heavy cream to form a dough. Large spoonfuls of this dough are placed over the plum filling, leaving spaces for steam to escape during baking. The cornmeal adds a subtle texture contrast to the tender biscuit topping, complementing the juicy plums.
This rustic pie balances fruit sweetness and spice with a soft, slightly crumbly dough topping, suitable for serving as a comforting dessert, especially during plum season.
The biscuit topping recipe is inspired by a Martha Stewart Living pie, which contributes to the distinctive texture and appearance of the crust.
Ingredients
Plum Pie Filling Ingredients:
- 2 lbs plums pitted and quartered, ripe
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
Biscuit Topping Ingredients:
- 1 3/4 cups all-purpose flour
- 1/3 cup yellow cornmeal fine
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks 12 Tbsp cold unsalted butter, cut into 12 pieces
- 1 cup heavy cream cold
What You'll Need:
- A 9 or 10-inch wide deep dish pie pan with 2-inch tall walls.
Instructions
How to Make Rustic Plum Pie Filling:
- Mix together 1/2 cup of sugar, 1/2 cup flour and 1 tsp of cinnamon.
- Rinse plums, cut them into quarters and remove pits. Transfer half of your plums to a deep pie pan. Sprinkle half of your sugar/flour/cinnamon mixture over the plums.
- Add remaining plums and sprinkle with remaining flour mixture.
How to Make the Biscuit Topping:
- (note: if you don't have a food processor, you can use a bowl and whisk for step 1, a pastry cutter for step 2, and a mixing spoon for step 3 below)
- Place the first 5 topping ingredients in the bowl of a food processor: 1 3/4 cups flour, 1/3 cup cornmeal, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt. Pulse to combine.
- Add sliced butter and pulse until pea-sized crumbles form.
- Drizzle with heavy cream and pulse until just combined. Place large spoonfuls of dough (I used an ice cream scooper) evenly over the border of the pie, leaving a space in the center (this space helps to vent the pie and gives the pie more of a rustic look).
- Bake in the center of the oven at 375˚F for 40-45 minutes or until top is golden and liquid is bubbling. Place a sheet of foil or baking sheet on the rack below your pie for the last 20 minutes to catch any juices that bubble over.
Notes
- The biscuit topping can be prepared using a food processor or manually with a whisk, pastry cutter, and spoon.
- Use a deep 9 or 10-inch pie pan with high sides to contain the juicy filling and biscuit topping.
- Leaving a space in the center of the biscuit topping allows steam to vent during baking, preventing sogginess.
- This topping was inspired by a recipe from Martha Stewart Living Magazine (November 2010).
User Reviews
Overall Rating
5
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