Follow directions for making the best pie crust! Shape it in the pie dish with a thick crust and then store it in the refrigerator until it’s ready to be filled.
Place a baking sheet inside the oven on the lowest rack. Preheat the oven to 425 degrees (with the baking sheet in there). You will bake the pie on the baking sheet.
In a medium bowl, add the plumcots and apriums with the orange juice and zest, sugar, all spice, salt and flour.
Slowly fold the ingredients together until the sugar and flour are mixed.
Add the ingredients into the cold, prepared pie crust.
Place a few small pieces of the cubed butter inside.
Beat an egg with a fork and brush the pie crust really well with the egg wash. This will give the pie crust a golden brown texture.
In another bowl, combine flour, brown sugar, all-spice, salt, and a cubed butter.
Using your hands, break up the butter and mixture ingredients until it becomes a crumble.
Top the pie with the crumble and place the pie into a preheated oven on top of the heated baking sheet.
Bake at 425 degrees for 20 minutes. Then, lower the oven temperature to 375 degrees and bake for another 25 minutes until the crust is golden brown and the middle is bubbly.
Let the pie cool to room temperature, about 2 hours or even overnight, and before serving add slices of plumcots to the top to make a beautiful design.
Serve with vanilla ice cream and enjoy!