PLUM & APPLE CRUMBLE PIE

Because I haven't done any baking for a while, and because there are lovely Australian purple plums in the market now, and because I had some leftover homemade pastry in the freezer, and because it's Easter and Passover and because I just felt like it...😋

INGREDIENTS

PIE CRUST

2 1/4 cups plain (all purpose) flour

1 tbsp granulated sugar

1/2 tsp sea salt

8 oz (227 grams) chilled unsalted butter, cut into little cubes

FILLING

4 cups pitted sliced purple plums

2 tart green apples, peeled, cored and sliced

1 cup white sugar

1/2 cup plain (all purpose flour)

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

CRUMBLE TOPPING

1/2 cup plain (all purpose) flour

1/4 cup soft brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/3 cup ground hazelnuts

3 tbsp unsalted butter, cut into little cubes

METHOD

To make pie crust:

Pulse flour, granulated sugar and salt in food processor to combine. Add cubes of butter and pulse until butter cubes are now pea-sized. Transfer mixture to spotless, lightly floured surface and gently bring the mixture together until you have a smooth dough. You may need to add a little ice water to do this. Roll into a ball. Cut in half and roll into individual balls again. Wrap each ball in cling wrap. Freeze one for later. Put the other one in the fridge for at least an hour.

To make filling: Place fruit in a large bowl. In another bowl, mix all the dry ingredients and sprinkle over the fruit, mixing thoroughly until all fruit is coated.

To make crumble topping:

Mix all dry ingredients together until well combined. Add the butter cubes and either using a pastry cutter or your cool fingers, rub the butter into the flour mixture until it has the consistency of breadcrumbs. It doesn't matter if there are some larger lumps of butter.

1. Preheat oven to 375 degrees F (190 degrees C)

2. Remove dough from fridge and place on clean, lightly floured surface. Flour your rolling pin and roll out the dough until it's large enough to line a 9" pie plate. Gently roll the dough onto your rolling pin and lay over the pie plate. If the dough breaks, just patch it with more dough. Crimp the edge with your thumb or a fork.

3. Toss in the fruit Filling and distribute evenly over the Pie Crust.

4. Sprinkle the Crumble Topping over the fruit and distribute evenly.

5. Place in oven for 45 - 55 minutes, or until the pie crust edges and crumble topping are nicely browned and the plummy juices are oozing out over the topping.

6. Let cool and serve with fresh cream or vanilla ice cream.