Peach Sour Plum Cardamom Pie | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust
• Crumble Topping
• 1/2 cup all-purpose flour
• 1/4 cup oats
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• pinch salt
• 4 tablespoons cold unsalted butter
• Pie Filling
• 4 cups peaches Peeled and sliced into 1/4 inch slices
• 2 cups sour plums The kind I used are small with green flesh. You can substitute any plum, but if they are sweeter, you may want to scale back the sugar
• 1 teaspoon fresh lemon juice
• 1/3 cup plus 1 tablespoon granulated sugar Reserve 1 tablespoon for later
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon cardamom
• 1/2 teaspoon ginger
• 1/4 teaspoon cinnamon
• Place the flour, oats, brown sugar, cinnamon and salt together and pulse to mix.
• Cut 4 tablespoons of butter into small pieces and scatter over the dry mixture. Pulse to blend well, until all of the butter is cut in and the mixture looks like coarse meal.
• Preheat oven to 425
• Peel and slice peaches into 1/4 inch slices and place into a large mixing bowl.
• Slice plums into 1/4 inch slices (keeping skin on) and add to bowl.
• Add lemon juice, 1/3 cup sugar and vanilla. Mix gently to distribute ingredients.
• In a small bowl or ramekin, combine 1 tablespoon of sugar, 3 tablespoons of cornstarch and spices. Add to the fruit mixture and combine to coat evenly.
• Turn filling into the chilled pie shell, leaving behind any extra juice in the bowl (I like to use a slotted spoon).
• Top with crumble topping.
• Place on bottom rack of oven and bake at 425 for 15 minutes.
• Lower oven temperature to 350 and continue baking for another 30 minutes or until the juices bubble and the pie is golden brown.
• Remove from oven and let cool for a minimum of four hours. It needs to completely cool so that the juices set. Enjoy!
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