Streusel Plum Pie

Ingredients

For the crust

• 2 1/2 cups all-purpose flour, plus additional for rolling
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons Kosher salt
• 2 1/2 sticks butter, cut into 1/2 inch cubes and chilled
• 1/4 cup ice water

For the filling

• 5 pounds plums, peeled, pitted and sliced
• 4 tablespoons cornstarch or tapioca starch
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt

For the streusel topping

• 1/2 cup flour
• 2 tablespoons granulated sugar
• 4 tablespoons salted butter, cut into cubes and chilled

Instructions

For the crust

1. Combine flour, sugar and salt in the bowl of a food processor. Pulse 4-5 times.
2. Add the butter and pulse until pea sized crumbs form.
3. Slowly stream in the ice water and process the dough until a ball forms, approximately 30 seconds.
4. Turn the dough out onto a lightly floured work surface.
5. Knead the dough until it is completely smooth and the butter is incorporated.
6. Divide the dough into two equal pieces and form into a disk.
7. Wrap each disk in plastic and refrigerate for 1 hour or up to 3 days.

For the pie

1. Preheat oven to 400 degrees.
2. Roll out one dough disk to approximately 1/4 inch thick and place gently in a pie plate. Set aside.
3. In a large bowl, toss together the plums, cornstarch or tapioca starch, cinnamon, nutmeg, lemon and salt.
4. Pour the plum mixture into the pie shell.
5. In a small bowl, toss together the flour, sugar and butter with your fingers to create pea sized crumbs.
6. Sprinkle the streusel mixture over the plums.
7. Transfer the pie to the oven and bake for 50-60 minutes or until the crust and streusel are golden brown.
8. Transfer the pie to a cooling rack and allow to cool for 3-4 hours or overnight.
9. Serve topped with whipped cream or ice cream.