Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Plum Pie with Almond Meringue Crust
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- Level: Easy
- Total: 2 hr 35 min (plus chilling)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 82 mg
This naturally gluten-free pie is a lighter take on classic butter-crust based pies. An almond-studded meringue becomes the crust, rather than a topping, to a lightly cooked plum filling. When chilled together, the crust softens a bit and the filling sets so it can easily be sliced. Make sure to bake the meringue until fully crisp through so it doesn’t collapse and weep when the fruit filling is added.
- Level: Easy
- Total: 2 hr 35 min (plus chilling)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 82 mg
Ingredients
For the Crust:
For the Filling and Topping:
Directions
- Make the crust: Preheat the oven to 325°. Coat a 9-inch pie plate with cooking spray. Pulse the almonds in a food processor until almost ground with some chunks. Beat the egg whites and cream of tartar in a bowl with a mixer on medium speed until the eggs turn white and begin to thicken, about 2 minutes. With the mixer on, gradually add the superfine sugar, 1 tablespoon at a time, letting each addition dissolve before adding more; beat until very stiff, shiny and smooth, stopping to scrape the sides of the bowl as needed. Beat in the baking powder and almond extract, then fold in the almonds with a rubber spatula. 2. Spread the meringue over the bottom and up the sides of the pie plate, forming a shell so the center is lower than the sides. Bake until dry and crisp, about 45 minutes. Turn the oven off, open the door slightly and let the meringue shell stand in the oven until mostly cooled, 45 to 60 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Stir together the gelatin and 1 tablespoon water in a small dish; set aside to bloom. Chop the plums into 1/2- to 3/4-inch pieces; transfer to a medium saucepan and toss with 2/3 cup granulated sugar and the salt. Bring to a simmer over medium heat and cook, stirring, until the mixture looks like a chunky jam, 8 to 10 minutes. Stir together the cornstarch and 1/4 cup water, then stir into the plums. Cook, stirring, about 1 minute, then add the bloomed gelatin. Cook, stirring, until the gelatin is melted and the mixture is glossy, about 1 minute. Remove from the heat and let stand 10 minutes, stirring occasionally.
- Spread the filling in the meringue crust. Refrigerate until set, 2 to 3 hours.
- Meanwhile, make the topping: Beat the heavy cream, sour cream, vanilla and remaining 1 tablespoon granulated sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie. Refrigerate 20 minutes before serving.
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