Plum crumb pie Calories

Firm-ripe plums that are juicy but not mushy work best in plum crumb pie. Italian or other freestone plums are easy to pit, while red or purple varieties give the filling a vivid color and pleasantly tart flavor.

To keep plum crumb pie from getting soggy, avoid overripe, very watery fruit and drain any juice released after cutting the plums. A briefly pre-baked crust also helps keep the bottom pastry crisp under the fruit filling.

Plum crumb pie usually has a pastry crust beneath the fruit and crumb topping. Plum crumble is generally baked without a pastry base, with the crumb mixture covering the fruit directly in a baking dish.

Yes, you can use frozen plums in plum crumb pie, but thaw and drain them first because they release more liquid than fresh fruit. Add a little thickener to the filling if needed, then bake until the juices bubble.

The topping on plum crumb pie may turn soft if the butter melts before baking or the fruit releases too much steam. Use cold butter, keep the crumbs in loose pieces, and let the pie cool uncovered so trapped steam can escape.

Plum crumb pie is done when the crumb topping is golden and the plum filling is bubbling at the edges. If the top browns before the fruit softens, loosely cover it and continue baking until the filling is tender.

Plum crumb pie is especially good served warm with vanilla ice cream, whipped cream, or thick yogurt. Its tart fruit and buttery topping also pair well with a cup of tea or coffee when served at room temperature.

Store leftover plum crumb pie covered in the refrigerator once it has cooled. The crumb topping softens during storage, so warm individual slices in the oven rather than the microwave if you want to bring back some crispness.

Yes, plum crumb pie can be frozen after it has cooled completely. Wrap whole or individual portions tightly, thaw in the refrigerator, and reheat in the oven; the topping may be a little less crisp than when freshly baked.