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:

1 1/2 cups sliced almonds, with skin, plus 1/4 cup for top

1 1/2 to 2 teaspoons anise seeds, optional

3/4 cup confectioners' sugar

1 cup confectioners' sugar

1 large egg

1 3/4 cups all-purpose flour

1/2 teaspoon ground cinnamon

3/4 pound firm-ripe Italian, prune or Angeleno plums (about 10), pitted and halved or quartered

3/4 teaspoon fine salt

6 tablespoons unsalted butter, sliced and at room temperature

10 tablespoons unsalted butter, sliced, at room temperature (1 1/4 sticks)

1 teaspoon pure vanilla extract

Serving suggestions: Ice cream or whipped cream

Equipment:

springform pan

food processor

bowl

offset spatula

oven

aluminum foil

frying pan

mortar and pestle

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:

Quickview
603k Calories
10g Protein
38g Total Fat
58g Carbs
6% Health Score
Limit These
Calories
603k
30%

Fat
38g
59%

  Saturated Fat
16g
103%

Carbohydrates
58g
20%

  Sugar
31g
35%

Cholesterol
88mg
29%

Sodium
231mg
10%

Get Enough Of These
Protein
10g
20%

Vitamin E
7mg
53%

Manganese
0.86mg
43%

Vitamin B2
0.47mg
27%

Magnesium
83mg
21%

Vitamin B1
0.29mg
19%

Phosphorus
192mg
19%

Fiber
4g
19%

Vitamin A
923IU
18%

Selenium
12µg
18%

Folate
69µg
17%

Copper
0.35mg
17%

Iron
2mg
15%

Vitamin B3
2mg
14%

Calcium
97mg
10%

Potassium
316mg
9%

Zinc
1mg
8%

Vitamin C
4mg
5%

Vitamin K
4µg
5%

Vitamin B5
0.45mg
5%

Vitamin B6
0.08mg
4%

Vitamin D
0.57µg
4%

Vitamin B12
0.12µg
2%

covered percent of daily need
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