Seeheim Plum Pie

I am spending the month of April learning the fabulous baking secrets of Christina Tosi of the Milk Bar! As part of the monthly.com online class, we have to create a cookie, a pie, and a cake. This pie was inspired by our family trip to Germany in 2018. There were a million different desserts, and I wanted to try every single one. One of the favorites was a plum dessert. This plum pie is named after the town where we still have family… Seeheim. The crust is actually a delicious oat almond cookie, and the when you find fresh plums, the taste can transport you straight to Germany.

Tools:

• Pie Plate
• Manual Food Processor or Electric Food Processor
• Mix N Scraper or Rubber Spatula
• Stand mixer
• Paring Knife
• Kitchen Scale
• 2 cup prep bowls
• 1 cup prep bowls
• Adjustable measuring spoons
• Measuring cups
• Cutting Mat
• Classic Batter Bowl
• Quarter Sheet Pan
• Parchment Paper

Ingredients:

I recommend weighing out the ingredients for this recipe. It gives much better results.

Crust:

• 115 g Unsalted Butter at Room Temperature – 1 stick
• 75 g Light Brown Sugar, 1/2 cup packed
• 40 g Granulated Sugar, 1/4 cup
• 1 egg yolk, room temperature
• 80 g All Purpose Flour, 1/2 cup
• 80 g Old Fashioned Oats, 1 cup
• 40 g Sliced Almonds, 1/2 cup
• 2 g Kosher Salt, 1/2 tsp
• 0.5 g Baking Powder, 1/8 tsp
• 0.25 g Baking Soda, Pinch
• Additional 27 g Unsalted Butter, 2 TBSP Melted
• Additional 7 g Light Brown Sugar, 1 TBSP Packed
• Additional 1 g Kosher Salt, 1/4 tsp

Filling:

• 4 Plums sliced 1/4 inch thick, skin on, 600 g
• 50 g, Juice of 1 Large Lemon
• 60 g Light Brown Sugar, 1/4 cup
• 60 g Granulated Sugar, 1/4 cup
• 30 g Cornstarch, 2 TBSP
• 15 g Cinnamon, 1 TBSP
• 2 g Kosher Salt, 1/2 tsp

Instructions:

1. In a stand mixer fit with the paddle attachment, cream the butter and sugar on medium speed. Add the egg, and mix on high speed for 10 minutes.
2. Weigh out the dry ingredients. Add to the wet ingredients and mix on low speed for about 1 minute. Turn off the mixer.
3. Add the oats and almonds and fold into the mixture with the Mix & Scraper.
4. Spread the mixture on a parchment lined quarter sheet pan and bake at 350 degrees for 15 min, rotating the pan at 10 minutes.
5. Once the cookie is baked, take out of the oven and allow to cool. Put 1/2 of the cookie into the food processor and process until fine and crumbly, like the consistency of bread crumbs. Toss the crumbs in 27 g of melted butter and additional sugar and salt.
6. Press the crust into the pie plate starting on the outside walls and finishing in the center. Set aside.
7. Juice the lemon into the Classic Batter Bowl.
8. Slice the plums and remove the pits. Cut on the thickness of the small dice on the green flexible cutting mat. Toss in the lemon juice.
9. Add the sugar, salt, cinnamon, and cornstarch. Toss and coat the plums thoroughly. Refrigerate at least 30 min, but not more than 2 hours. You want the plums to retain their structure.
10. Layer the plums into the pie shell. Sprinkle some oat cookie on the top of the plums.
11. Bake at 350 degrees for 35 – 40 minutes.
12. Serve with vanilla ice cream.

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