Sweet and spicy, this California Plum Pie makes the most of summer’s stone fruit bounty. Ginger and black pepper add a subtle kick. Serve with ice cream for an extra special treat.
We love the extra crunchy texture almond flour lends to this not-too-sweet dessert’s crust. Smooth frangipane, an almond pastry cream, adds another nutty element, and is a great base for the fresh, juicy apricots in both taste and texture.
Years ago, when this recipe was first made, the cherry pits were left in the dish, giving an almond-like flavor when baked. For our variation, we replaced the pits with almond extract.