The Pioneer Woman Tasty Kitchen
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Peach-Plum Pie with Crumb Topping

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Level: Intermediate

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Description

Delicious warm or room temperature, and even better with some vanilla ice cream! I use a whole wheat crust and whole wheat flour in the topping not for its health value (though that is a plus) but because it gives an earthy, nutty flavor to the pie that I think complements the peaches and plums.

Ingredients

  • 1 9” Pie Crust, Unbaked (preferably Whole Wheat)
  • 2 1/2 Cups Plums, Pitted And Sliced
  • 2 1/2 Cups Peaches, Pitted And Sliced
  • 1 Teaspoons Lemon Juice
  • 1 Rounded Teaspoon Lemon Zest
  • 1/3 Cups White Sugar
  • 1 1/3 Cups Brown Sugar, Packed And Divided
  • 1 Tablespoons All-purpose Flour
  • 2 Teaspoons Cornstarch
  • 1 1/2 Teaspoons Cinnamon, Divided
  • 1/2 Cups Dried Sour Cherries
  • 1/4 Cups Candied Ginger, Small Dice (or To Taste)
  • 1 Pinch Salt
  • 1/2 Cups Butter, Softened And Cut Into 1/2 Inch Chunks
  • 3/4 Cups Quick Cooking Oats
  • 1/2 Cups Whole Wheat Flour
  • 1/4 Teaspoons Nutmeg

Preparation

1. Preheat oven to 400*.

2. Combine peaches, plums, lemon juice and zest, white sugar and 1/3 cup brown sugar, flour, cornstarch, cinnamon, sour cherries, ginger, and salt. Stir gently to combine, but be careful not to smash the fruit. Set aside.

3. In a separate bowl, combine the butter, 1 cup brown sugar, oats, whole wheat flour, 1 teaspoon cinnamon, and nutmeg with a fork until all ingredients are incorporated, but do not blend thoroughly.

4. Pour fruit mixture into prepared pie crust. Spread the oat mixture evenly over the surface of the fruit.

5. Bake for approximately 35 minutes until the fruit is bubbly and the topping is browned.

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