One of the things that appeals to me so much about pie is that they are both incredibly versatile and incredibly familiar at the same time. You can put just about any kind of fruit into a pie, from apples to pineapples, and still enjoy a sweet dessert with a flaky pastry crust, even though the flavor is entirely different. The process to make pies with different fruits doesn’t change much from pie to pie, either. With this in mind, it was pretty easy for me to put together a plum pie in spite of the fact that I’d never really encountered one before, by making just a couple of changes from some of my apple pie recipe.
Plums are a natural choice for pie: sweet, brightly colored and firm, yet juicy. Since they’re softer than apples (quite like peaches, actually), I cut them into fairly large chunks when I prepared the filling. I also left the skins of the fruit on because the skins contribute a lot of color to plums and I wanted to make sure to capture that in the filling. It also saves a lot of time when prepping the pie if you don’t need to skin the fruit. The skins of the plums are very thin, so they are not at all distracting (hardly even noticeable at all) in the finished pie, and just boosted the color and blended in with the rest of the filling.
For the pie crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 5 tbsp unsalted butter
• 2 tablespoons ice water
For the plum filling:
• 1 tablespoon all-purpose flour, plus more for dusting
• 2 tablespoon whole raw almonds, toasted
• 1/4 cup granulated sugar, divided use
• 3-4 plums, halved, pitted, and sliced 1/4 inch thick (keep sliced halves together)
• 1 tablespoon egg, for brushing
1 Put flour, salt, and sugar in a bowl. Add butter and whisk until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Whisk until mixture just begins to hold together. If dough is too dry, add 1 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).
2 Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to three months; thaw in refrigerator before using.)
3 Preheat oven to 200 degrees C. On a lightly floured surface, roll out dough into the size of your pie pan, 1/4 inch thick. Transfer dough to a pie pan.
4 Coarsely grind almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together, press lightly to fan out. Cover with another rolled dough (keep little windows for the fruit to be cooked) over fruit. Refrigerate 30 minutes.
5 Brush the top of the pie dough with egg. Bake until crust is deep godlen, and plums are juicy and bubbling, about 40 minutes if the pie is 8” or else 20 minutes come f they are mini. Transfer to a wire rack, and let cool completely.
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