Almond-Browned Butter Plum Pie

Photography by Matt Armendariz / Recipe Development and Food Styling by Marian Cooper Cairns

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
  1. Position oven rack in lowest position, and preheat oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Line a small bowl with foil, letting excess extend over sides of bowl.
  2. 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.
  3. Using excess foil as handles, remove butter, and cut into small cubes.
  4. 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.
  5. 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.



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