So. If a streusel and a pie had a baby, this would be it. This is one of the things I did with the 5700 plums I have gotten this year. Watch this pie bubble and listen to my bff Charlie say “Are you there?” haha.

I don’t make things like this too often bc they are unhealthy, you might remember last year’s Rhubarb Crisp as the last one I made. But once a year I like to get crazy, and as Aziz Ansari would say, “Treat yo self!” This year I one upped myself by giving it a pie crust bottom. Mmmmmm

I picked up CSA 17 and literally threw it in a cooler and put it in the car to drive to my parent’s lake house in South Carolina. It was another fruitastic haul.

And also another dairy share, which I also brought along for the ride. This yogurt was INCREDIBLE

I enjoyed it in the mornings fireside with fruit and my mom’s chia seed energy bars.

The flower share was really pretty as well.

I also brought another awesome haul of peppers from my garden. The day I arrived, we had a lot of people over for dinner. My mother and I roasted some potatoes, made some awesome string beans and kale cooked in bacon with red peppers, and grilled some REALLY nice steaks that Charlie’s mother brought from an incredible butcher in Asheville. For dessert, I whipped up a couple piebrids. In this instance, my mom had premade pie crusts she wanted to use, which shrank a ton. I recommend using the recipe from my award winning Pear Gruyere pie and though I made pear butter with this CSA’s batch of pears, this is another good outlet for them as well before the season is out.

Makes – TWO pies

Nutrition – Sugary and fatty but still has whole foods!

What you need –

Dough –
1 1/2 cups Daisy whole wheat pastry flour
1 cup all-purpose flour
1 tsp salt
1 sprinkle sugar
2 sticks salted butter, super cold and cubed
1 bowl of ice water

Filling –
25 plums
2 cups concord grapes, deseeded and crushed (optional but awesome)
1 tsp saigon cinnamon
1 tsp allspice
juice and zest of one lemon
1 tsp vanilla extract

Topping –
4 cups oats
2 sticks butter
1 cup brown sugar
1/4 cup whole wheat flour
1 tsp cayenne pepper
2 tsp sea salt

What to do –

Mix your filling in the morning and let it marinate all day (or overnight if your goal is pie for breakfast, which I completely support)

Make your dough at least an hour in advance. Get out your food processor and toss in your flour, salt and sprinkle of sugar. Mix with your teaspoon gently and then throw in the cold, cubed butter. Pulse for 8 seconds, it should be grainy and coarse to the touch. Then fill a 1/2 cup with your ice water and slowly feed in, stopping when dough becomes a ball and your food processor makes a weird noise that says STOP. Separate in to 2 balls, wrap them in cellophane and put in the fridge and let them sit for the hour, then you can roll out and bake for 10 minutes at 350.

Fill crusts with fruit mixture and then chuck all the topping ingredients in to the food processor and pulse. Make a pangea of topping over the fruit, leaving gaps so the filling can breathe, and then bake for roughly an hour and fifteen minutes at 375. Let cool for 20 minutes (the hardest part) and enjoy with a scoop of vanilla ice cream melting on top (We had been drinking and I missed getting a photo of the finished product, my apologies!)

And obviously, you can throw whatever fruit combo you want in here and it is guaranteed to delight and impress your guests.

XOXO

SweaterMeat