Do we have time for one more pie? Thanksgiving is early enough in Canada that I can often squeak by with the last of the stone fruits, and often plums, which make a mighty fine (yet mostly overlooked) pie. They get along well with apples and berries and of course rhubarb, and so when we had an impromptu pie party on a recent Sunday morning (I invited some pals over for coffee and pie), I rummaged through the fridge and came up with this combo. It was a winner. I am a huge fan of sweet-tart fruit pies, still warm enough that the ice cream or whipped cream creates rivulets of melted cream finding their way through the nooks and crannies of fruit, landing in pools on the plate.
These two – they really get along. And if you have some plums in your fridge that are starting to go squidgy, you won’t be able to tell at all once they’re cooked. And if you want to skip the pastry part and call this a crumble, that’s cool too. I really love having the best of both worlds – and it excuses the baker from any obligation to make the top lid of pastry look pretty.
As I mentioned it was an impromptu pie party, meaning there was no time to plan and excecute the perfect lattice-topped creation – but really, I had little desire to do anything beyond make something delicious and sit around a table piled high with pies and bowls of cream and mugs of coffee and catch up. And so a galette it was – or sort of a half galette, half pie, in that I put it in a dish rather than free-form on a baking sheet, in order to provide added support and contain more of the juicy fruit. You can do this – it’s not cheating. And you still don’t have to trim and crimp the edge of your pastry. No one will complain, I promise.