Deep Dish Plum and Almond Pie

You can never have too many side dish recipes, so give Deep Dish Plum and Almond Pie a try. One portion of this dish contains approximately 10g of protein, 38g of fat, and a total of 605 calories. This recipe serves 8 and costs $1.3 per serving. From preparation to the plate, this recipe takes around 3 hours. 32 people have tried and liked this recipe. A mixture of unsalted butter, egg, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 45%. Users who liked this recipe also liked Deep Dish Plum and Almond Pie, Deep-dish Plum Pie, and Deep-Dish Plum Cobbler.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: 9-inch springform pan For the Crust: If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth. Freeze crust while you prepare the filling. For the Filling: Pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream.

 

Step by step:

1. Special equipment: 9-inch springform pan

For the Filling

1. Pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily).

2. Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth.

3. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg.

4. Add the reserved almonds and pulse until just blended.

5. Arrange the plums cut side down, over the crust.

6. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes.

7. Preheat oven to 350 degrees F.

8. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely.

9. Serve at room temperature with ice cream or lightly sweetened whipped cream.

For the Crust

1. If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine.

2. Combine the butter and sugar in a food processor until creamy.

3. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.)

4. Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough.

5. Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth. Freeze crust while you prepare the filling.

Nutrition Information:

covered percent of daily need