Spiced plum crumble pie
Pies
Tart plums and warm fall spices are a perfect compliment to the richness of holiday dishes. While I normally love double-crust pies, the crumble here adds a little extra sweetness from the brown sugar, along with some extra spice from the cloves and cinnamon. The crumble also means each component can be made up to 2 days before assembling and baking--it can even be baked the day before serving (perfect for when oven space is at a premium). <br /> <br />This recipe is inspired by the process for plum chutney pie from Melissa Clark and the dried fruit in my favorite plum chutney recipe, plus a little requisite holiday booze.
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