>From the Food Network website...
~~~~~
Deep Dish Plum and Almond Pie 
>From Food Network Kitchens 
Difficulty: Intermediate 
Prep Time: 30 minutes 
Inactive Prep Time: 1 hour 
Cook Time: 1 hour 30 minutes 
Yield: 8 servings 
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. 

 
Crust: 
1 1/2 to 2 teaspoons anise seeds, optional 
10 tablespoons unsalted butter, sliced, at room temperature (1 1/4 sticks) 
3/4 cup confectioners' sugar 
1 large egg 
1 teaspoon pure vanilla extract 
3/4 teaspoon fine salt 
1 3/4 cups all-purpose flour 
Filling: 
1 1/2 cups sliced almonds, with skin, plus 1/4 cup for top 
6 tablespoons unsalted butter, sliced and at room temperature 
1 cup confectioners' sugar 
1/2 teaspoon ground cinnamon 
1 large egg 
3/4 pound firm-ripe Italian, prune or Angeleno plums (about 10), pitted and 
halved or quartered 
Serving suggestions: Ice cream or whipped cream  
Special equipment: 9-inch springform 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 
springform 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 overprocess 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 overbrown, 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. 
Copyright 2007 Television Food Network, G.P. All rights reserved
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~~~


      

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