"This pie has a decorative and attractive streusel topping on it. If the use of apples in this pie make sure to feature 1/four teaspoon of ground mace in streusel topping. Substitutions: walnuts can be used in preference to hazelnuts; few drops of lemon oil can be used rather than lemon zest; additionally apple or cherries can be utilized in location of plums."
- three cups all-cause flour
- 3/4 cup white sugar
- 2 half teaspoons baking powder
- 1/8 teaspoon salt
- 2/3 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 teaspoon lemon zest
- half cup all-motive flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon floor cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped hazelnuts
- 1 teaspoon lemon zest
- three tablespoons butter
- five cups plums, pitted and sliced
- 1 cup white sugar
- 1/four cup all-reason flour
- 1 teaspoon ground cinnamon
- half of teaspoon ground nutmeg
|Prep : 30M||Cook : 8M||Ready in : 1H30M|
- Preheat oven to 375 degrees F (a hundred ninety ranges C).
- To Make Crust: In a huge bowl integrate three cups flour, 3/4 cups white sugar, baking powder, and 1/eight teaspoon salt. Mix thoroughly, then reduce in 2/three cup butter or margarine with a pastry blender, till portions are the dimensions of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just till all elements are blended. Allow dough to rest in fridge.
- To Make Streusel Topping: In a medium bowl mix half of cup flour, brown sugar, half teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with palms until all substances are nicely blended. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a huge bowl. In a small bowl, mix ultimate sugar, flour, cinnamon, and nutmeg until very well mixed. Pour over fruit and stir gently till all fruit is frivolously coated.
- Roll out pie crust and place in a nine inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for forty five to 55 mins. Serve heat, or at room temperature.
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