The luscious tang of fresh plums tastily complements the sweetness of almonds in this summer showcase pie.
- Portion size 10 servings
- Credits : © CanadianLiving.com
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 3/4 cups cold butter cubed
- 1 egg
- 1 tablespoon ice water
- 1/3 cup butter softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2/3 cups ground almonds
- 1 1/2 lb prune plum halved
- icing sugar
In bowl, combine flour, sugar, lemon rind and salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. Stir egg with water; drizzle over flour mixture, stirring briskly with fork until pastry holds together. Knead lightly into ball; flatten into disc. Wrap and refrigerate for 30 minutes. (Pastry can be refrigerated for up to 3 days or frozen for up to 3 months; thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 11-inch (28 cm) flan pan with removable bottom. Refrigerate for 30 minutes. Prick pastry with fork; line with foil and add pie weights or dried beans. Bake in 375°F (190°C) oven for 15 minutes. Lift out foil with weights; bake for about 5 minutes longer or until golden. Let cool.
Almond Filling: In bowl, beat butter with sugar; beat in eggs and vanilla. Stir in almonds until blended. Pour into cooled pastry shell. Arrange plums, cut side up, over filling.
Bake in 350°F (180°C) oven for 30 to 40 minutes or until filling is golden brown and plums are tender. Let cool on rack. Sprinkle with icing sugar.
Nutritional facts <b>Per serving:</b> about
- Protein 6 g
- Calories 405.0
- Total fat 25 g
- Total carbohydrate 40 g