Wednesday, April 27, 2011

Plumble Pie



Don't you love how the staple for regular left overs is usually to make something like meatloaf or casserole?  But what do you do when your leftovers are fruit?  I've never heard of a "casserole" for fruit.  True, you could make Kitchen Sink cake or muffins (basically a yogurt cake with your fruit cut up and mixed in), but with delicately flavored things like peaches, the flavor kinda gets lost in the baking process.

I happened to have some canned mandarin oranges and pineapple and some coconut milk left over from making a chicken curry dish, and some plums my husband bought to put in his lunches but the end decided not to eat since they "taste funny."  So I decided to try making a tropical plum pie.  It turned out pretty well, though the "tropical" kinda didn't come through as strongly as I hoped.  I think I would definitely serve it with vanilla or coconut ice cream next time, though.  ☺

So without further ado, the pie that my husband has decided to name "Plumble Pie"......



Plumble Pie


This pie takes a few days to make but any one whose made pie crust before knows that you have to leave it in the freezer over night, right?  Also, be forewarned there are two kinds of coconut milk, light and whole, just like regular milk.  It is important to make sure you get at least one can that has separated and is heavier on one end.  Please don't shake this one!

Ingredients

Pâte Brisée Crust:

2 cups of flour
pinch of salt
1 teaspoon granulated sugar
1 whole egg
1/2 cup + 2 tablespoons unsalted butter
2-3 tablespoons very cold water

Filling:

6 medium sized plums cubed
1/2 cup cubed canned pineapple drained & cut into slices
1/3 can of mandarin oranges drained & halved
2 cans whole coconut milk
2 tablespoons granulated sugar
pinch of salt
3-4 tablespoons crème fraîche

Streussle

1/4 cup powdered or confectioners sugar
3 tablespoons flour
1/4 teaspoon baking powder
pinch of salt
1/4 cup fridge cold unsalted butter, cut into pieces

Directions

1. Take your can of coconut milk that's more heavy on one side and cut your pour holes into the top and pour out the water.  Since this part is also flavored you may choose to do something else with it.  Then using a can opener cut the top open so that it can bend back.  You should have a coconut goo left in the bottom of the can.  Go ahead and push the top of the can back down most of the way and set aside for a day or two so that it can dry out a little.  You need it it be more like the consistency of sour cream so that it is spreadable.  (If you live in a warmer climate I would try it in the fridge, but the drying process takes longer).

2. Make the crust: a pile in a mixing bowl of the flour, salt and sugar.  (You can sift them together, I would if I had a big enough sieve, that's my next kitchen purchase, I think).  Make a well in the top of the mountain and add your egg there.  Add the butter, cut into pieces (or you can break it apart with a fork in the bowl as you work the dough), and work the mixture until it resembles breadcrumbs.  Add the water and blend quickly using your hands.  Work to firm dough in bowl until a smooth dough has been achieved.  (you may also choose to turn it out onto a floured work surface once initial kneading is done if you are not comfortable working in the bowl).  Work into a round shape then wrap completely in cellophane and place in fridge over night.

3. Preheat oven to 400˚.  On a lightly floured surface, roll out dough to about 1/8" thick.  Fit to a 9 - 10 inch pie dish (about 1 1/2" deep).  Trim or fold over edge and crimp as desired.  Pierce bottom several times with a fork.  Cover edges in tin foil.  Line crust with parchment paper and fill with pie weights or if you, like I, don't have them just use dried beans.  Bake for 10 minutes.  Remove weights and paper, then bake for an additional 5 - 8 minutes, until it starts to turn golden brown.  Remove from oven and place on rack or trivet to cool.  Remove foil and set aside, and reduce oven temperature to 375˚.

4. Make filling: Combine cut up fruit in a mixing bowl and add 2-3 tablespoons of coconut milk, salt and sugar.  Toss these together then let sit for 15 minutes.

5. Make Streussle: Sift or mix together sugar, flour, baking powder, and salt in a medium bowl.  Using a fork cut the butter into the mixture until it resembles bread crumbs.  Set aside.

6. Make spread: In a bowl combine your slightly dried coconut goo and your crème fraîche.

7. Coat the bottom of your pie crust with your coconut spread.  Then sprinkle about 1/3 of your streussle on top of that.  Next stir your filling one more time to make sure your parts are evenly mixed and place your filling next into the crust.  Spoon dollops of your remaining spread onto your filling, then coat with remaining streussle.

8. Recover your edges with the foil.  Bake pie until crème fraîche is bubling and streussle is golden brown, about 50 minutes.  Remove from oven and allow to cool on a rack or tivet before serving.

9. Drizzle with coconut milk or serve with coconut ice cream.

*This pie is messy like a cobbler and does not hold it's shape on the plate very well, unless it has just come out of the fridge. 

Anyway, hope this little endeavor inspires you to come up with your own solution to fruity leftovers. *^^*

~ Fraise



2 comments:

tz said...

wow, this looks pretty darn good!

Lacee said...

My husband and I tried it with vanilla ice cream too and it was really yummy! ☺