Prune Plum Pie Recipe
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
45 mins
-
Total Time
1 hr 25 mins
-
Servings
8 servings
-
Calories
496 kcal
-
Course
Dessert
-
Cuisine
North American
Prune Plum Pie Recipe
Description
Prune Plum Pie Recipe combines a filling made from whole prune plums mixed with sugar, flour, and vanilla, creating a slightly thickened, fruity center. The crust uses a blend of all-purpose and almond flours with sugar, sea salt, butter, shortening, and fresh chopped thyme leaves, adding a subtle herbaceous note to the pastry. The method begins with making a cold dough in a food processor, adding just enough cold water to bring it together, then chilling it to ensure a flaky crust once baked. The dough is rolled between parchment papers for easy handling and to maintain its shape. The combination of flours and fresh thyme in the crust distinguishes this pie from more traditional ones, contributing to both texture and flavor.
The filling’s sweetness is balanced by the plum's natural tartness, making it a pie with nuanced taste. This recipe is suitable for home bakers looking to try a different fruit pie with a crust that includes almond flour and a fresh herb twist. It pairs well with light whipped cream or vanilla ice cream upon serving.
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 salt sea salt
- ¾ cup butter cut into chunks, cold
- 2 tablespoons shortening
- 1 tablespoon thyme chopped, fresh leaves
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
