Plum Pie with Streusel Topping
- For the fillling
- 1 ½ kilograms Plum
- For the dough
- 300 grams Whole wheat flour
- 1 teaspoon Baking powder
- 150 grams cold butter
- 1 pinch salt
- 3 tablespoons sugar
- 1 egg
For the dough: Place the flour on a clean work surface, mix with the baking powder, sugar and salt. Make a well in the center of the flour. Cut the cold butter into small pieces and evenly distribute over the flour. Place the egg in the center of the well, add about 50 ml (approximately 1/4 cup) of lukewarm water and mix all the ingredients together with a knife or pastry cutter. With your hands, quickly knead the dough into a ball, wrap the dough in plastic wrap and place in the refrigerate for 30 minutes to set.
For the filling: Rinse the plums, pat dry, cut in half and remove the stones.
For the Streusel Topping: Place all of the streusel ingredients in a bowl and rub the ingredients together repeatedly between your hands until the crumbly consistency of sprinkles. Cover the streusel and refrigerate.
Preheat oven to 180 degrees C (approximately 350 degrees F).
To assemble: Grease the baking pan. Place the dough between 2 sheets of parchment paper and roll out until thin. Line the prepared pan with the dough, fluting the edge as desired. Prick the dough several times with a fork. Sprinkle with the cookie crumbs evenly over the bottom of the pie dough. Arrange the plums like roof tiles over the dough. Mix the sugar with the cinnamon and sprinkle evenly over the fruit. Sprinkle the streusel evenly over the top of the pie and bake on the lower rack 35 to 40 minutes.