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Apple Plum Pie

Ingredients

• 1 recipe 9 inch pie crust Your favorite recipe or find ours under Crust and Topping Recipes on the homepage
• 1 recipe crumble topping Find the recipe on the homepage under Crust and Topping Recipes or in the link above.
• Apple Plum Filling
• 3 cups apples Use a mix of tart and sweet, select your preferred variety, slice about 1/4 inch thick
• 2 cups plums Slice about 1/4 inch thick
• 1 tablespoon fresh lemon juice I just squeeze half a lemon over it
• 1/4 cup real maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup light brown sugar
• 3 tablespoons corn starch
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Instructions

1. Prepare your crust and topping according to the directions. The sequence I like to do is to make the crust in a food processor, wrapping the disc of crust and putting it in the refrigerator to chill. In the same food processor (before I clean it), I make the topping and put it in a bowl in the refrigerator or freezer bag in the freezer if making ahead of time. Once the crust has had at least 20 minutes in the refrigerator, I roll and plate it, placing it back in the fridge.
2. Preheat oven to 425
3. While the crust is chilling in the refrigerator, bake down the sliced apples by placing apples, lemon juice and maple syrup in a pot or skillet on the stove over low heat. Gently turn the apples, removing from the heat just as they start to give in their firmness. Not going for mushy apples - just bendy. Turn them out into a strainer or colander to drain the excess juice and let cool.
4. While the apples are cooling, slice the plums and place in a medium mixing bowl.
5. Add the apples, 1/4 cup brown sugar and vanilla and mix gently.
6. In a small bowl or ramekin, combine 1 tablespoon sugar, 3 tablespoons of cornstarch and spices. Mix well.
7. Combine the cornstarch mixture with the fruit and place into the chilled pie shell leaving behind any extra juice.
8. Top with the crumble topping
9. Place pie in the 425 oven for 15 minutes. Lower the oven to 350 and bake for another 25 minutes or so until the crust and topping are golden brown and the juices are bubbling.
10. Remove from oven and let cool completely before serving. Enjoy!