Makes 1 standard 9-inch pie
- 1 cup walnuts
- 2 pounds wild or regular tart plums
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons fresh sage, minced
- 6 tablespoons flour
- 1recipe pie crust
- 1/2 cup brown sugar
- 1/4 cup butter, at room temperature
- 1/3 cup flour
- Prepare pie crust - I used Trader Joe's with real butter.
- Chop the walnuts roughly into largish pieces. You want to know they are there when you eat the pie.
- Pit the plums. This is a pain with small cherry-plums, but most wild plums are no harder to pit than regular plums. Just slice off large pieces from around the pit. Make sure you keep the skin, which has a lot of flavor.
- Put the plums into a large bowl with the walnuts. Add the sugar, salt, sage and flour and mix well. The sugar and salt will draw moisture from the cut plums, so the filling will get soupy. Don’t worry, it’ll firm up in the end.
- Make the topping by combining the room temperature butter, brown sugar and 1/3 cup flour together until you get a crumbly texture.
- Preheat your oven to 375 degrees.
- Pour the filling into the cold pie crust and bake for 25 minutes.
- Take the pie out of the oven and sprinkle the crumble topping over the plums. Bake the pie for another 20 minutes.
- In this second baking, watch the crust. If it begins to brown too much, take it out one more time and loosely wrap foil over the crust to protect it.
- Let the pie cool completely before eating it. It’s good right out of the fridge. Serve with vanilla ice cream if you want