Black “Friar” Plum Crumble Pie
The fruit we know as a Plum is the common name for a tree of any of many species of the genus Prunus family (which also includes the almond, apricot, peach & cherry) and for its fruit, called a drupe. Of the plum’s more than 100 species, 30 are native to North America. It is believed to have originated in Asia and has been cultivated since prehistoric times, longer perhaps than any other fruit except the apple. Plum trees grow best in temperate regions, producing purple, red, orange, yellow or light green fruits. Plums are very versatile and can be eaten fresh out of hand, stewed, dried, pickled, baked, or grilled. Of the 2 main plum varieties (European & Japanese) the Friar Plum is of Japanese Origin, mainly grown in the San Joaquin Valley in Southern California. It’s deliciously sweet and a Michigan summer favorite.
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- 1 Unbaked Pie Shell, 9″
- 3 lbs. Fresh Friar Plums, (5 cups), pitted, quartered
- 1/4 cup Brown Sugar
- 1 cup All Purpose Flour, salted
- 1 cup Granulated Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon, ground
- 1 Large Egg, beaten
- 1 stick Butter, melted
- As Desired – Vanilla Ice Cream
- Combine plums and brown sugar, stirring well to blend and pour into a thawed 9” unbaked pie crust.
- Sift together the flour, granulated sugar, salt, and cinnamon.
- Add the beaten egg, stirring lightly with fork until mixture is crumbly.
- Crumble over the surface of the plums in the pie until evenly covered.
- Then drizzle the crumble with the melted butter.
- Bake in a pre-heated 350°F oven for 45 minutes or until juices are bubbly and crust is golden brown.
- Remove from the oven and serve warm or chilled with vanilla ice cream.
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