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Maple Plum Crumb Pie

[[ recipeID=recipe-8ktafa4wc, title=Maple Plum Crumb Pie ]]

Maple Plum Crumb Pie

Stone fruit pies are some of my favourite pies to bake. You can add unique ingredients that enhance the flavours of each fruit, like maple syrup. I love a good sweet, ripe plum but prefer them to be a little bit tart when baking into a pie to balance the sweetness. The maple syrup adds a dark & rich flavour to the sweet yet tart plums and the almond crust gives it a nice nutty finish. Most of my fruit pies are vegan but you can easily swap out the oat margarine for butter.

Servings: 4 slice

Keywords: Maple, Plum, Almond, Pie, Gluten Free, Fruit Pie, Crumble, Vegan

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
  • 18 blue plums, de-stoned, quartered (peeled if preferred)
  • 3 tablespoons brown sugar
  • ¼ cup maple syrup
  • ¼ cup cassava flour
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt

Crumb Topping

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
  3. Cut plums in half, de-stone, quarter and place in large bowl. Add brown sugar, maple syrup, cassava flour, spice and salt. Mix well. Add plums to pie shell.
  4. Mix almond flour, maple flakes, oats and margarine in medium bowl with fork until you get a looose crumb texture. Top pie with crumb.
  5. Bake at 350°F for 45-50 minutes or until top is golden brown and plums are tender. Serve and enjoy.

Notes

Pre-baking the raw shells create a sturdier crust that reheats very well.