Blueberry plum pie on a salty almond crust – autumn heaven!

Hey hey, it’s that time of year again! Yes, autumn is the perfect pie-baking season, with all those yummy ripe fruits around, you can’t go wrong! Although October should perhaps officially be called Pumpkin-month, this October I’ve decided to share this wonderful blueberry plum pie. Plums are still around and if you’re lucky forest blueberries might be as well, although you can make this with any kind of blueberries. (And in case you’re craving pumpkin, check out last year’s Pumpkin pie recipe).

Blueberry plum pie
Baked yummy pie

As if the yuminess of plums and blueberries sauteed with cinnamon and vanilla aren’t enough, I’ve decided to give this baby a little crust twist. Enter a salty almond crust! The sea salt in this crust wonderfully contrasts the sweetness of the fruit and makes for a delightful crunchy bed. Plus, it’s so easy to make (no kneading or rolling required) it’s suitable even for the most inexperienced baker. So without further ado, let’s get down to it!

Blueberry plum pie on a salty almond crust

Yield: 1 pie

Blueberry plum pie on a salty almond crust

blueberry plum pie

Ingredients

  • Crust:
  • 250 g almond flour (which is basically ground blanched almonds)
  • 5 tablespoons butter (I used coconut oil this time around because it was handy and already melted)
  • 1/4 teaspoon coarse sea salt
  • 2 eggs
    Filling
  • 5 plums, halved (if you're making a bigger pie, you'll need more, or if your plums are smaller)
  • 200g blueberries
  • bourbon vanilla infused sugar (1 pack)

Instructions

Crust
  • Mix almond four and salt together then add butter and beaten eggs. Combine well and roll either into a ball or a cylinder (depending on the shape of your pie pan). Transfer to mold and use your fingers to press into pan. What's great about this crust is that it'll really hold up its shape well (unlike a flour crust) which means you don't have to go all the way to the edge of the pan. That's what happened to me because I was short on 50g of the almond four ;). Pop the crust into the oven at 180 C and bake until golden (for about 10 min).
  • Filling
  • Heat up a pan and place the halved plums on it. Sprinkle with sugar and stir. Add blueberries and mix everything together. The fruits will start leaking fluid, at which point you'll want to decrease the temperature and simmer for a few minutes (5-10). The ides is to get the fruit/sugar sauce to caramelise and thicken, so it won't leak out of your pie. Taste and add more sugar at taste.
  • Once the juices thickened, transfer the plums first into the baked crust and then add the blueberries and the sauce. Return to oven and bake until the top hardens and the texture of the filling is firm.
  • http://gone.cooking/blueberry-plum-pie-on-a-salty-almond-crust-autumn-heaven/

    TIP: You can easily make this pie paleo-friendly since this crust totally is. Simply substitute the sugar with your favorite sweetener and add the vanilla flavor by adding a few drops of vanilla extract! Oh and did I mention that the no-four crust make is gluten-free? Yay!

    In the meantime, whip up some sweet cream and make a mess of your plate once your pie is baked! Enjoy!

    Blueberry plum pie
    Ready to be devoured!

     

     

     

     

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