Page 134 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

bread flour 5 to 6 cups 700 to 840 g

instant yeast 1 tablespoon 12 g
salt 2 teaspoons 12 g

maple syrup ¼ cup 60 ml
eggs 2

whole milk 1¾ cups 420 ml
zest of 1 lemon

vanilla bean paste 1 tablespoon 15 ml
unsalted butter, at room
temperature and cut into 4 tablespoons 55 g
small pieces
FOR THE CRUMBLE

unsalted butter, melted 1 cup 225 g
granulated sugar ½ cup 100 g

brown sugar, firmly packed ½ cup 110 g
salt ½ teaspoon 3 g

all-purpose flour 2½ cups 310 g
FOR THE ASSEMBLY

Italian prune plums, in
season, or traditional plums, 2 pounds 910 g
cut in half lengthwise, pitted

whipped cream, for serving

Procedure for the crust
1
. In the bowl of an electric mixer fitted with the dough hook
attachment, stir together 5 cups of the flour with the yeast and salt.

2
. In a mixing bowl, whisk together the maple syrup, eggs, milk,
lemon zest, and vanilla.