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.
Recipe by Bake from Scratch at