Deep Dish Plum and Almond Pie

Name: Deep Dish Plum and Almond Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters sliced almonds, with skin, plus 1/4 cup for top; 2 teaspoons anise seeds, optional; 177 milliliters confectioners sugar; 237 milliliters confectioners sugar; 1 large egg; 414 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 8 servings Ice cream; 340 grams firm-ripe Italian, prune or Angeleno plums (about 10), pitted and halved or quartered; 1 teaspoons fine salt; 6 Tbsps unsalted butter, sliced and at room temperature; 10 Tbsps unsalted butter, sliced, at room temperature (1 1/4 sticks); 1 teaspoon pure vanilla extract; 8 servings or whipped cream

You can never have too many dessert recipes, so give Deep Dish Plum and Almond Pie a try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 46g of fat, and a total of 747 calories. This recipe serves 8. A mixture of whipped cream, butter, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Watch how to make this recipe.

Special equipment: 9-inch spring form pan

Equipment you will use

Frying Pan

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.

Ingredients you will need

Anise

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

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

Ingredients you will need

Butter

Sugar

Equipment you will use

Food Processor

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.)

Ingredients you will need

Anise

Vanilla

Salt

Egg

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 spring form pan to form a thin, even layer (see photo), using waxed paper to smooth. Freeze crust while you prepare the filling.;

Ingredients you will need

Crust

Dough

All Purpose Flour

Equipment you will use

Frying Pan

Pulse 1 1/4 cup almonds in a food processor until very finely ground (take care not to over process the nuts or they can get oily).

Ingredients you will need

Almonds

Nuts

Equipment you will use

Food Processor

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

Ingredients you will need

Butter

Sugar

Nuts

Equipment you will use

Bowl

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

Ingredients you will need

Cinnamon

Egg

Equipment you will use

Bowl

Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust.

Ingredients you will need

Almonds

Crust

Plum

Spread the filling on top and smooth with a small offset spatula.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Sprinkle with the remaining almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F.

Ingredients you will need

Almonds

Equipment you will use

Oven

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 over brown, 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.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil