Partway through cooking, you do the unthinkable: you take your beautiful pie crust and slice it into large pieces. The edges sink down into the bubbling fruit filling while the middles stay afloat and crispy. You still get your delicious bits of crust, no worries there. But you also get pudding-like morsels where the pie crust absorbed the hot fruit juices and turned jammy.
Like I said, this one is for the fruit lovers. Embrace it with all its fruity goodness.
2 lbs ripe plums (about 10 fruits)
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
zest from one lemon
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 cup all-purpose flour
1/2 batch Cream Cheese Pie Crust
1 tablespoon butter
2 tablespoons Cinnamon-Sugar
Heat the oven to 375°F.
Slice the plums into bite-sized chunks over a mixing bowl to catch the juices. Mix in the brown sugar, spices, lemon zest, lemon juice, and salt. Taste and add more spices if desired. Stir in the flour.
Pour the plums into the bottom of a cast-iron skillet, 8x8 baking dish, or 9" deep-dish pie pan. Roll out the pie crust and settle it over the fruit. Tuck the edges into the pan around the fruit. Melt the butter, brush it over the pie crust, and sprinkle generously with cinnamon and sugar. Poke a few holes in the crust to allow steam to escape.
Bake for 30 minutes. Use a sharp knife to "dowdy" the crust into several large pieces. Bake for another 20-30 minutes, until the crust is golden and the fruit juices are bubbling up through the crust. Allow to cool for about 20 minutes before serving.
Unlike a pie, this fruit-filling will still be very loose and liquidy even when fully cool. Spoon it into serving bowls and top with a scoop of ice cream. Leftovers become even more pudding-like and make a dandy breakfast or afternoon snack. Keep refrigerated for up to a week.
(Images: Emma Christensen)