This rich, juicy pie is perfect for the holidays. An easy, press-in dough in a springform pan makes it simple to handle, slice, and serve. The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together.
Recipe courtesy of Food Network Kitchen
Total:
3 hr
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
3 hr
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Crust:
Filling:
Serving suggestions:

Directions

Watch how to make this recipe.

Special equipment: 9-inch spring form pan

Crust:

If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch spring form pan to form a thin, even layer (see photo), using waxed paper to smooth. Freeze crust while you prepare the filling.;

Filling:

Pulse 1 1/4 cup almonds in a food processor until very finely ground (take care not to over process the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to over brown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream.;

Make ahead:

- Pie can be assembled and frozen up to 2 weeks in advance. Bake frozen pie for about 1 1/2 hours. - Baked pie can be tightly wrapped and refrigerated for up to 2 days, or frozen for up to 2 weeks. Bring to room temperature before serving.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Perfect Pie Crust

Recipe courtesy of Ina Garten

Blueberry Pie Bars

Recipe courtesy of Trisha Yearwood

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Apple Pie Cupcakes

Recipe courtesy of Food Network Kitchen

Kona Mango Cream Pie

Recipe courtesy of Sam Choy

Apple Galette with Goat Cheese, Sour Cherry, and Almond Topping

Recipe courtesy of Giada De Laurentiis

Daddy's Biscuits

Recipe courtesy of Trisha Yearwood

Cheesy Bacon-Tater Tot Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.