Deep Dish Plum And Almond Pie Recipes

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SANDHILL PLUM PIE



Sandhill Plum Pie image

This tart, sweet wild plum pie will make your taste buds scream with excitement!

Provided by Sabrina LaDane Cudd

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups sandhill plums, pitted and peeled
1 cup brown sugar
⅓ cup confectioners' sugar
⅛ cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
1 unbaked deep-dish pie crust
1 unbaked single pie crust
2 tablespoons milk
⅛ cup white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
  • Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
  • Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g

ALMOND, PLUM AND PEACH PIE



Almond, Plum and Peach Pie image

Provided by Zoe Singer

Categories     Dessert     Fourth of July     Picnic     Backyard BBQ     Plum     Almond     Summer     Healthy     Party     Self     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)
4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
2 cups (3 medium) unpeeled, sliced plums
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons raw sugar

Steps:

  • Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.

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Top Asked Questions

What's the best way to serve a Plum Pie?
An easy, press-in dough in a springform pan makes it simple to handle, slice, and serve. The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together.
What are the best tips for cooking late-harvest plums?
The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together. Watch how to make this recipe. If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes.
How long to bake almond filling puffs?
Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 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.
How long does it take to bake a whole pie?
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 over brown, cover the pie with foil during the last 15 minutes of cooking.

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