Prune Plum Pie Recipe
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 25 mins
-
Servings
8 servings
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Calories
496 kcal
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Course
Dessert
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Cuisine
North American
Prune Plum Pie Recipe
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What is cozier than a prune pie to warmly welcome fall? Sweet and tart prune plums are encased in an easy-to-make, buttery, and flaky crust that's gently infused with almond and thyme and then baked until golden. It's a comforting, delicious, and warming way to usher in the season!
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Ingredients
The Pie Filling
- 2 lb prune plums
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla
The Crust
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- ¾ cup cold butter cut into chunks
- 2 tablespoons shortening
- 1 tablespoon fresh thyme leaves chopped
Instructions
- Begin by making the crust. Place the flour, almond flour, sugar, and sea salt in your food processor and pulse to mix. Add the butter, shortening, and thyme leaves and whizz until a grainy dough forms. Transfer the dough to a large bowl and add a tablespoon of cold water. Quickly work this into the dough using your fingertips. Note: the dough will seem too wet at this point. Divide the dough into two pieces, about ¾ of the dough for the crust and the other ¼ for the cut-out top. Roll into disks, wrap with parchment paper, and place the dough into your fridge. Let it rest for a half hour.
- Cut 2 pieces of parchment paper, slightly bigger than you'll want your pie crust. Sprinkle a little flour on one piece and set the larger ball of dough on top. Press the ball down with your hands, shape it into a circle, and sprinkle with a bit of flour. Lay the second piece of parchment paper on top. Roll the dough into a circle about 1 ½ inches larger than your pie pan. Remove the top parchment piece of paper and use the bottom one to transfer the dough to the pie pan, placing it into the pan with the parchment paper up. Peel off the paper, press the dough into the pan, and crimp the edges with your fingers. Place the pie into your fridge.
- Again using the same 2 pieces of parchment paper, roll out the smaller ball to about ¼ inch thick. Use a cookie stamp to cut out the dough. Place the cut-outs on parchment paper on a plate or baking sheet and put them into your fridge.
- Preheat your oven to 375 degrees Fahrenheit. Pit and quarter your plums and add them to a large bowl. Toss with the sugar, flour, and vanilla.
- Check the pie crust in your fridge. Once it has hardened (from the cold) add the prunes and top with the cut-outs. Place the pie on a baking sheet (to catch any drips) and immediately place it into your oven.
- Bake the pie for 45 minutes, or until the crust is golden and the pie is bubbling at the sides. If the crust starts to brown too much, tent loosely with aluminum foil. Let the pie cool for at least a half hour before eating.
Nutrition Information
Show Details
Serving
1 slice (of 8)
Calories
496kcal
(25%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
444mg
(19%)
Potassium
219mg
(6%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
965IU
(19%)
Vitamin C
12mg
(13%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1 slice (of 8) | |
| Calories | 496kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 444mg | 19% |
| Potassium | 219mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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