This plum pie with almonds is an ideal weekend bake. Sweet and juicy plums mixed with toasted almonds, surrounded by delicious, buttery pastry. Add a cup of tea and you have a recipe for a great afternoon!
Happy new week friends!
After weeks of scorching weather, we've finally had some rain!!! The temperatures have come down enough to bake again, so here I am... with new vegan plum pie recipe!
Making plum pie is easy!
Pies always look more complicated than they actually are, so don't get discouraged thinking 'ain't nobody gotta time for that'! There are few shortcuts, which you can use to make the whole process quicker. Using a ready-made shortcrust pastry block is a huge time saver, but you can of course make your own, in which case just follow my pastry recipe from this post
When choosing plums, I always like to go for the sweeter varieties, without that bitter aftertaste, deep red or yellow flesh ones are my favourite. I actually used two different types of plums in this recipe, but any plums will work just fine. Try to use only ripe fruit for this recipe, but if your plums are on a slightly bitter side, just increase the amount of sugar a bit.
Plum pie with almonds- perfect Sunday afternoon treat!
This plum pie is ideal for a weekend bake, and a slice of it with some ice cream or custard will be a perfect finish to your Sunday dinner. You can prepare the pastry a day ahead to make the whole process even quicker. All what's left is to cut the plums and mix them with some almonds, sugar and butter. Once in the oven, keep an eye on it, as it may catch the colour more on some sides than others. Turning and rotating the pie during baking will give you more even bake, and if you notice it catches the colour too quickly, simply cover the top with some aluminium foil.
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Plum pie with almonds
If you want to make your own pastry, please follow the link in the recipe notes
- 1 pack 500g shortcrust pastry block (I've used Jus-Rol)
- 1 kg plums
- 50 g vegan spread or butter
- 50 g flaked almonds
- 100 g caster sugar
- 3 tablespoon cornflour
- 1 teaspoon cinammon
- ½ teaspoon ground ginger
- Divide the pastry block in two, one piece slightly larger than the other. Roll out the larger piece of pastry into a disk and press into the tart tin. Trim any excess pastry with a knife, leaving about 2 cm overhang and place in the fridge for the time being.
- Roll out the remaining pastry into a disk and cut out 8-10 long, even strips, about 2 cm wide.
- Heat a large frying pan and toast the almonds until golden brown and aromatic. Take off the heat and set aside.
- Half and destone the plums, cutting any larger ones into quarters. Cut butter into a small cubes, and add to plums along with the almonds, sugar, cornflour and spices.
- Pile the plum mixture into prepared pie base. Arrange pastry strips into a lattice pattern on top of the pie. Bring up the overhanging pastry and seal with the strips using your fingertips, remove any excess pastry. Brush the pie all over with egg wash or dairy-free milk if vegan. Chill in the fridge for about 30 minutes.
- Pre-heat the oven to 190 C, insert the baking tray into the oven so it can warm up. Place the pie on the pre-heated baking tray and allow to bake for 20 minutes, turning and rotating occasionally. Reduce the temperature to 170 C and bake for another 25 minutes.
- Remove from the oven and allow to cool for at least 3 hours. Serve with some ice cream or whipped cream, enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.