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).
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
- 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
- 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)
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!