Summer fruits at their finest make the most delicious pie!
I love when the sweet Bing cherries come to the market. I generally eat them as they are with no garnish or fanfare, staining my fingers as I nibble around the pit. The red plums are my favorite simply for their gorgeous garnet color. The two together made an irresistible brown sugar crumb-topped pie.
Red Plum and Sweet Cherry Pie with Brown Sugar Crumble
1 1/2 pounds red flesh plums, pitted with skin on
1/2-pound sweet Bing cherries, pitted
3/4 cup granulated sugar
3 tablespoons flour
1 tablespoon orange juice
1/2 teaspoon fine sea salt
8 tablespoons cold unsalted butter, diced
One 9-11-inch pie dough for a 9-inch pie pan, homemade or storebought
For the fruit filling: Cut the plums into quarters, removing the pits, leaving the skin on. Pit the cherries, cutting in half. Place the fruit into a large bowl. Add the remaining ingredients. Stir to combine.
For the crumb topping: Working with a food processor fitted with a steel blade, add the flour, brown sugar and sea salt to the work bowl. Pulse to combine. Add in the toasted pecans and pulse for 30 seconds. Add the butter to the flour nut mixture. Pulse until the mixture comes together and has a crumbly texture.
Preheat the oven to 375 degrees.
To assemble the pie: Roll out one disk of pie dough into a circle large enough to fit a 9-inch pie pan. Place the crust into the pie pan, crimping the edges. Add the prepared fruit, spreading out evenly. Using your hands, add the crumb topping over the fruit to cover, reaching out to the crimped edges.
To bake: Place the filled pie pan onto a baking sheet to catch any fruit juices that may drip during baking. Place the baking sheet onto the lowest rack into the preheated oven. Bake for 60-70 minutes. If the crumb topping and edges become too brown, cover with foil and continue baking until the fruit juices are bubbling and peeking through. Cool before serving.
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