Plum Streusel Pie with Lemon-Lime Ice Milk

Vegetarian
Health score
2%
Plum Streusel Pie with Lemon-Lime Ice Milk
45 min.
8
377kcal

Suggestions


Indulge your taste buds with a delightful Plum Streusel Pie, a dessert that beautifully combines the rich flavor of ripe plums with a sweet and crunchy streusel topping. This vegetarian treat is perfect for gatherings or a cozy evening at home, offering a homage to the bounty of summer fruits. The plums, with their luscious juiciness, are expertly spiced and enveloped in a buttery crust, making every bite a blissful experience.

But that's not all! Accompany your slice of pie with a refreshing Lemon-Lime Ice Milk, a velvety cold dessert that provides a zesty contrast to the warm, comforting pie. This icy delight is easy to prepare, adding a creamy texture and citrusy brilliance that perfectly enhances the overall experience.

Gather your family and friends for a charming dessert night with this Plum Streusel Pie with Lemon-Lime Ice Milk. Not only is it a feast for the palate, but it also showcases the vibrant colors and flavors of seasonal ingredients. With just 45 minutes of preparation, you'll have a stunning dessert on the table that will impress and delight. Just imagine the warm, sweet aroma wafting through your kitchen as you bake; it’s an experience you won’t want to miss! So roll up your sleeves, and let’s create something delicious together!

Ingredients

  • 0.5 cup flour 
  • 0.3 cup cornstarch 
  • large water with 2 teaspoons water (for glaze) beaten
  • large egg yolk with 3 tablespoons cold water beaten to blend
  • tablespoons brown sugar packed ()
  • 1.5 teaspoons ground cinnamon 
  • 0.5 teaspoon nutmeg 
  • 0.1 teaspoon lemon extract 
  • tablespoons juice of lemon fresh
  • 0.5 teaspoon lemon zest grated
  • tablespoons juice of lime fresh
  • 1.5 pounds plums pitted halved cut into 1/2-inch-thick wedges ( 5 large)
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 
  • tablespoons butter unsalted chilled cut into 1/2-inch cubes
  • ounces walnut pieces finely chopped
  • 0.5 cup whipping cream 
  • cups milk whole

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • aluminum foil
  • ice cream machine
  • pie form

Directions

  1. Combine milk, sugar, and cream in large bowl, whisking to dissolve sugar.
  2. Add lemon juice, lime juice, and lemon extract; whisk to blend (mixture will thicken). Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Process mixture in ice cream maker according to manufacturer's instructions. (Can be made 1 day ahead. Cover and freeze in airtight container.)
  3. Blend flour, sugar, lemon peel, and salt in processor.
  4. Add butter; using on/off turns, cut in until pea-size pieces form. With machine running, pour egg mixture through feed tube and blend just until dough forms ball. Gather dough into disk; wrap tightly in plastic wrap and refrigerate at least 2 hours. (Can be made up to 3 days ahead. Keep refrigerated.)
  5. Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 9-inch glass pie dish; peel off paper. Fold edges under to form rim; crimp edges. Refrigerate 1 hour.
  6. Preheat oven to 400°F.
  7. Mix walnuts, flour, brown sugar, and 1/2 teaspoon cinnamon in medium bowl to blend.
  8. Add butter and rub in with fingertips until coarse meal forms. Set streusel aside.
  9. Whisk 3/4 cup sugar, cornstarch, nutmeg, and remaining 1 teaspoon cinnamon in large bowl.
  10. Add plums and toss to coat.
  11. Place pie dish on baking sheet.
  12. Brush inside of pie shell lightly with egg glaze.
  13. Transfer plum filling to pie shell, mounding slightly in center.
  14. Sprinkle streusel topping evenly over filling.
  15. Bake pie 15 minutes; reduce oven temperature to 375°F.
  16. Bake until filling bubbles at edges, about 35 minutes, covering crust edges with foil during last 15 minutes if browning too quickly. Cool pie on rack. (Can be made 8 hours ahead. Cover and let stand at room temperature.)
  17. Cut pie into wedges.
  18. Serve with ice milk.

Nutrition Facts

Calories377kcal
Protein6.01%
Fat44.76%
Carbs49.23%

Properties

Glycemic Index
39.59
Glycemic Load
21.95
Inflammation Score
-6
Nutrition Score
9.4369565714961%

Flavonoids

Cyanidin
5.08mg
Peonidin
0.26mg
Catechin
2.46mg
Epigallocatechin
0.2mg
Epicatechin
2.72mg
Epicatechin 3-gallate
0.65mg
Epigallocatechin 3-gallate
0.34mg
Eriodictyol
0.36mg
Hesperetin
1.15mg
Naringenin
0.09mg
Quercetin
0.81mg
Gallocatechin
0.08mg

Nutrients percent of daily need

Calories:377.09kcal
18.85%
Fat:19.52g
30.03%
Saturated Fat:8.17g
51.07%
Carbohydrates:48.29g
16.1%
Net Carbohydrates:45.87g
16.68%
Sugar:35.45g
39.39%
Cholesterol:58.37mg
19.46%
Sodium:103.96mg
4.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.9g
11.8%
Manganese:0.54mg
27.04%
Vitamin A:778.38IU
15.57%
Vitamin C:11.79mg
14.29%
Phosphorus:140.81mg
14.08%
Copper:0.24mg
12.2%
Vitamin B2:0.21mg
12.18%
Calcium:114.68mg
11.47%
Vitamin B1:0.17mg
11.03%
Fiber:2.42g
9.68%
Potassium:316.91mg
9.05%
Selenium:6.32µg
9.03%
Magnesium:34.7mg
8.68%
Folate:34.5µg
8.63%
Vitamin D:1.1µg
7.35%
Vitamin B6:0.14mg
7.1%
Vitamin B12:0.4µg
6.73%
Vitamin K:6.93µg
6.6%
Vitamin B5:0.56mg
5.64%
Iron:1mg
5.53%
Zinc:0.83mg
5.53%
Vitamin B3:1.03mg
5.17%
Vitamin E:0.67mg
4.47%
Source:Epicurious