Plum Pie with Streusel Topping

Ingredients

Dough:
  1 1/3 cups flour
  1 stick butter
  1/4 cup ice water
Filling:
  5-6 cups plums (fresh or frozen)
  2/3 cup sugar (or 1/3 cup sugar + 1/3 cup Splenda)
  1-1/2 tablespoons cornstarch
  2 tablespoons lemon juice
Topping:
  1/4 cup (1/2 stick) butter, just slightly softened
  1/4 cup brown sugar
  1/4 cup flour
  1/2 cup chopped walnuts

Preheat oven to 425°F.

Filling:

  Pit plums. Dice and toss with sugar, cornstarch, and lemon juice.

Topping:

  Combine dry ingredients in a bowl or Cuisinart, then cut or pulse in butter.

Pastry dough:

  Start by chopping cold butter into tablespoon-sized chunks and lay them out on
  the stick wrapper and freeze them for an hour or until solid.

  Pour some water over 2-3 ice cubes to chill.

  Put flour & sugar into Cuisinart bowl.
  Add frozen butter chunks and start processing.
  As soon as the butter chunk noise settles down, pour the ice water into the
  feed tube.
  Let the processor run until the dough forms into a ball and rolls around the
  inside of the bowl, cleaning the sides.

On a lightly floured surface roll out dough into a 15-inch round and fold into
quarters for ease of handling.
Unfold dough into a No. 8 cast-iron skillet and let the dough overhang the rim.
Spoon filling into shell.
Crumble topping ove the filling.
Fold pastry over filling, leaving center uncovered.

You can also use a 10" deep dish pie plate, but flute the dough edges instead of
flopping the dough over, otherwise the filling will leak too much.

Bake pie in middle of oven for 25 minutes
Turn oven down to 350°F and bake 25 more minutes.
Cool pie on a rack.

Serve pie warm or at room temperature.