Almond Plum Pie

In Part 2 of this dinner/dessert combo meal, I bring you Almond Plum Pie. Plums are a late spring/summer fruit, which means now is the perfect time to find some ripe and supersweet plums. Since they can be on the tart side even when sweet, the shortbread crust and sweet almond filling help balance the flavors.

Prep time: 1 hr
Inactive prep time: 30 min
Cook time: 1 hr 15 min
Servings: 1 9-in pie (8 servings)

Ingredients:
Crust:
10 Tbsp unsalted butter, room temperature and sliced
3/4 cup confectioner's sugar
1 egg
1 tsp vanilla extract
3/4 tsp salt
1 3/4 cup all-purpose flour

Filling:
1 1/2 cup sliced almonds (with skin), plus 1/4 cup for garnish
6 Tbsp unsalted butter, room temperature and sliced
1 cup confectioner's sugar
1/2 tsp ground cinnamon
1 egg
1 lb black and/or red plums (~4)

Equipment:
Mixing bowl
Sharp paring knife
9 in springform or tart pan
Food processor
Plastic spatula

The original recipe called for Italian, or prune, plums, but I could only find "black" and "red" plums at the grocery, and I have no idea whether they're Italian or Japanese or some other breed. I think they are actually Japanese since they are clingstone plums (meaning the fruit flesh clings to the pit), but whatever. I got a mix of the two - while I prefer the taste of the black plums because they are more sweet and less tart, I like the coloring of the red plums, whose flesh is tinged red near the skin. Pick plums that are ripe but not overly mushy, or else you'll have a really fun time trying to slice and pry them from their pits...



alternating black and red plums

Combine the butter and sugar in a food processor until creamy. Add the egg, vanilla, and salt and pulse to combine. 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, as overprocessing can make the dough tough.

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.

almonds are processed until fine, then combined with filling and spread evenly over the plums

Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, about 1 hour 15 minutes. 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.

The pie should stay good in the fridge for 2-3 days. It freezes well, so if you can't finish the whole thing, freeze the unused portion for up to 2 weeks and defrost on the countertop or in the fridge for about an hour. For those of you around the city who are itching to try these foods, I do have a few slices left in my freezer...