Plum chutney crumb pie from A Good Appetite at The New York Times by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 16, 2022

    Wonderful pie to bridge the summer fruit and fall spice seasons. I chose this recipe to use up a bunch of tart, rock-hard plums that refused to ripen, increasing the sugar in the filling by 50%. The long oven bake softened them, brought out their flavor and, since I was using black plums, turned them a beautiful ruby red. Spice mixture was delicious and didn't overwhelm the fruit. Baked in the 9-inch Pyrex pie dish with ruffled edge and it was the perfect size. Definitely put something under the pie to catch drips - it dripped both butter (including during the crust pre-bake) and fruit juices. Slices oozed when warm (like the NY Times photo here) but cut neatly once fully cooled. Filling was tart but balanced out great with vanilla ice cream.

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