The Brellis House

 
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Plum Crumble Pie (Gluten Free)

Posted on July 19th, 2013 by Dan

Now that summer is in full swing and farmers’ markets are starting to overflow, I need to finally use up all my preserved fruits and vegetables from last year. As of last week, my freezer contained two freezer bags of wineberries, one of black berries, three of strawberries and one of plums, all of which were harvested or bought from a local market. This isn’t even to mention the jars I have stacked in cabinets.

Gluten-free Plum Crumble Pie

Gluten-free Plum Crumble Pie

I know it defeats the purpose to use frozen fruit from last year, when in a few weeks I can have it fresh again- I need to get better about enjoying our hard preserving work, instead of harboring it. So, l am now down a bag of plums in the freezer and up two plum cobbler pies. Using guidelines from a recipe from the Kitchn: Summer Recipe: Whole Wheat Plum Crumble Pie, I used up all my plums and made two pies. To share with Susanna’s mom who is experiemnting with eating gluten-free, I made one of them gluten-free. The gf pie was actually a better product; the crust held together nicer and didn’t have any sort of grainy texture or taste. So I thought I’d share the gluten-free version of the recipe I made with some additional changes.

Gluten-free Plum Crumble PieThis is a great dessert for picnics or other outdoor summer meal. Depending on your plums, you might want to add or reduce the sugar. Peeling the plums isn’t necessary, since the skins practically dissolve while baking.

Ingredients (makes one pie)

Filling
1-1.25 lbs of plums, pitted and quartered or halved
2 Tbl sugar
2 tsp cornstarch
1 tsp vanilla

Crumble
3/4 cup oats
1/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup Bob’s Red Mill Gluten Free All-Purpose Baking Flour
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
90 g vegan margarine, melted

Pie Crust
3/4 cup Bob’s Red Mill Gluten Free All-Purpose Baking Flour
1/4 cup white rice flour
1/4 cup brown rice flour
1 tsp xantham gum
1/2 teaspoon salt
2 tsp sugar
96 g vegetable shortening (like Crisco)
1-2 Tbl cold water
Extra shortening for greasing the pie plate

Methods

Before anything, get the crust ingredients cold: weigh out the shortening and put in the freezer, flours in the fridge and put an ice cube in the water.

First, let’s prep the plums. After you quarter and pit the plums, mix them with the sugar and place in a colander over a bowl and place in the fridge for at least an hour or longer.

Meanwhile, make the pie crust. With your cold ingredients, put the flours, salt and sugar in a food processor and pulse a few times to mix. Now put the cold shortening in the processor and pulse 6-8 times to make a sandy mixture. While pulsing, add a tsp of the water and pulse and additional 2-4 times. The dough should appear crumbly and barely hold together when pinched (see simplygluten-free.com for more tips on pie crusts, gf or wheat). Pour the crumbly dough into ziplock bag, compact into a disc, seal and put in the fridge to rest of an hour or up to 3 days.

After your dough rests, roll it out between two sheets of rice floured wax paper until it’s about 1/8-1/4″ thick. Grease a 9″ pie plate with shortening and carefully transfer the rolled out dough onto the dish. It will likely rip, but don’t worry, this buttery dough can easily be pieced back together. Now put the pie plate in the freezer for 45 minutes.

While the dough is in the freezer,preheat the oven to 300°F and make the crumble topping. Use a large bowl to combine the oats, flours, sugars, cinnamon and salt. Stir in the melted butter and form clumps, about 1″ big or smaller. The topping will barely form together and that’s okay.

Take the plums out of the fridge and take the juice that has strained out and mix with the cornstarch until it is complete dissolved. Bring the juice to a boil and then simmer for 2 minutes. Once cool, add the vanilla extract. Take the pie plate/dough out of the freezer, add the plums, pour the juice over it, sprinkle with extra sugar is desired, then cover with the crumble topping. Bake for 45 minutes at 300°F, then increase the temperature to 350°F and bake for an additional 30-45 minutes. It’s done when the crust has darkened and the plum juice is bubbling over. You might want to place a sheet pan under the pie plate to avoid and plum juice overflow.

Serve with vanilla ice cream!