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1
Make the crust: In a food processor, briefly pulse together flour and salt.
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2
Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
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3
Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
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4
Form dough into a ball, wrap with plastic and flatten into a disk.
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5
Refrigerate at least 1 hour.
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6
Make the chutney: In a medium saucepan over medium heat, bring vinegar, 2 tablespoons water, brown sugar, star anise, cinnamon stick, rosemary sprig, ginger root, pepper, cardamom and salt to a simmer, stirring to help dissolve sugar.
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7
Add a third of the plums and let mixture simmer until thickened, stirring frequently, 20 to 30 minutes.
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8
Let cool, then discard star anise, cinnamon stick and rosemary.
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9
Meanwhile, toss remaining plums, granulated sugar, orange zest and tapioca in a bowl and let sit for 20 minutes.
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10
(If your plums are tart, add more sugar to taste.)
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11
Lightly flour a work surface and rolling pin.
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12
Gently roll out dough to fit a 9-inch pie pan, dusting with flour if dough is sticking.
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13
Fold dough in half and transfer to pie pan.
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14
Carefully press crust into pan and crimp edges.
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15
Return pie to refrigerator for 20 minutes.
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16
While crust chills, heat oven to 400 degrees.
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17
Gently press foil into pie crust and fill with pie weights or dried beans.
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18
Transfer to oven and bake for 18 minutes.
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19
Remove the foil and pie weights and bake for another 5 to 10 minutes, or until crust is a light golden brown.
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20
Transfer to a rack to cool slightly.
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21
Meanwhile, prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, cloves and salt.
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22
Using your hands, work in butter until the dry ingredients are completely incorporated into butter and large, marble-size clumps form when pinched.
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23
Let sit in refrigerator while assembling pie.
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24
Mix chutney into uncooked plums.
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25
Pour filling into crust and cover with crumb topping.
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26
Turn oven down to 350 degrees and place pie on a baking sheet on middle rack in oven.
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27
Bake pie for 1 to 1 1/2 hours or until fruit is bubbling and top is golden brown.
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28
Serve warm or at room temperature, with vanilla ice cream if you like.
