To prepare the crust start by cutting the
Crisco (3/4 stick)
into small pieces, transfer to a large bowl, add
Flour (2 cups)
, and mix it all together.
Water (1/3 cup)
Sugar (2 Tbsp)
Vinegar (1 tsp)
Salt (1 tsp)
,. With a spoon mix all the ingredients together until well incorporated.
Divide the dough evenly into 2 or 3 parts and place each ball in a zip lock bag.
With a rolling pin, flatten the dough a bit, and transfer it into a freezer until you are ready to use it. Before making the pie, take the crust from the freezer and let it sit for about 15 minutes.
Place a baking sheet onto the counter, and sprinkle some flour on top. Transfer the dough to the baking sheet, add some flour on top, and roll out the dough.
Next transfer the dough to a pie pan by turning it upside down and gently taking off the baking sheet.
Trim off the excess dough around the edges and put the pie pan aside.
Prepare the custard filling in a pot by beating together the
Sugar (1/2 cup)
until well combined and light in color.
Flour (1/4 cup)
Lemon Zest (1)
and mix until smooth.
Slowly pour in
Milk (2 cups)
On low heat bring the mixture to a boil and let it simmer for about 5 minutes, stirring constantly.
Turn off the heat and transfer to a bowl or shallow plate. Cover with plastic wrap direct touching the cream, to prevent a layer of thick film to form on the surface. Set aside and let it cool completely.
In the meantime wash the
, cut horizontally halfway through, and remove carefully the pit.
In a bowl, combine the
Almond Flour (3 Tbsp)
Coconut Sugar (2 Tbsp)
Cinnamon (1 Tbsp)
, and slowly pour in the
Coconut Oil (3 Tbsp)
, just enough to get the mixture coming together.
Next, fill the plums with the crumble mixture using a small spoon.
Take the pie pan with the dough and top it with the lemon custard.
Place the stuffed plums on top of the custard.
Bake the pie at 350 degrees F (180 degrees C) for about 30-40 minutes.
Remove the cake from the oven, let it cool a bit, and serve warm.