If you are a crust addict, this Almond-Browned Butter Plum Pie is your dream come true. We added super-fine almond flour to the dough for subtle crunch—the perfect contrast to the juicy, sugared plum slices inside. Find more plummy recipes in our July/August issue!
Almond-Browned Butter Plum Pie
Makes 10 to 12 servings
- 2 recipes Almond-Browned Butter Pie Dough (recipe follows)
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- ¼ cup (32 grams) cornstarch
- 1 teaspoon finely grated lemon zest
- ½ teaspoon (1.5 grams) kosher salt
- 3½ pounds plums (1,575 grams), pitted and cut into ¼-inch-thick slices
- 2 teaspoons (8 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- 1 large egg (50 grams)
- 1 teaspoon (5 grams) water
- 3 tablespoons (36 grams) turbinado sugar
- Position oven rack in lowest position, and preheat oven to 400°F (200°C).
- On a lightly floured surface, roll one Almond-Browned Butter Pie Dough disk into an 18x12-inch rectangle. Transfer to a 15x10-inch jelly-roll pan, pressing into bottom and up sides. Trim excess dough. Refrigerate for 15 minutes.
- In large bowl, whisk together granulated sugar, brown sugar, cornstarch, zest, and salt. Add plums, vanilla, and almond extract, tossing to coat. Spoon plum mixture into prepared crust.
- On a lightly floured surface, roll remaining Almond-Browned Butter Pie Dough disk into an 18x12 inch rectangle. Cut dough diagonally into 2-inch-wide strips. Arrange strips diagonally over plum mixture, pressing edges to seal. Freeze for 15 minutes.
- In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Brush dough with egg wash, and sprinkle with turbinado sugar. Place pie on a foil-lined baking sheet.
- Bake until crust is golden brown and filling is bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 30 minutes. Serve warm or at room temperature.
Almond-Browned Butter Pie Dough
Makes 1 piecrust
- 1 cup (227 grams) unsalted butter
- 2¼ cups (281 grams) all-purpose flour
- ¾ cup (72 grams) super-fine almond flour
- 1 tablespoon (12 grams) granulated sugar
- 1½ teaspoons (4.5 grams) kosher salt
- 1 large egg (50 grams)
- ¼ cup (60 grams) cold water
- Line a small bowl with foil, letting excess extend over sides of bowl.
- In a small heavy-bottomed saucepan, heat butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, 6 to 8 minutes. Remove from heat, and pour butter into prepared bowl. Freeze for 1 hour.
- Using excess foil as handles, remove butter, and cut into small cubes.
- In the work bowl of a food processor, pulse together flours, sugar, and salt until combined. Add browned butter, and pulse until mixture is crumbly. With processor running, gradually add egg and ¼ cup (60 grams) cold water until dough begins to come together.
- Turn out dough onto a lightly floured surface. Knead until dough comes together, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.