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    Plum And Almond Pie

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    Plum And Almond Pie

    This tangy pie is made using ground almonds, which help to give the rich buttery pastry a crumbly texture and moist, nutty flavour. The plum filling is quite tart, so add an extra sprinkling of sugar if you like a sweeter flavour. Many of the ingredients are available as organic.

    • Vegetarian
    • Preparation time: 25 minutes plus at least 30 minutes chilling
    • Cooking time: 30 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • 125g organic shelled almonds
    • 150g organic plain white flour
    • 150g Yeo Valley Organic Unsalted Butter, cut into small pieces
    • 50g Tate & Lyle Organic Granulated Sugar, plus 3 tbsp
    • 600g plums
    • 4 tsp cornflour
    • 1 medium organic egg, beaten, to glaze


    1. Whizz the almonds in the food processor until ground as finely as possible. Add the flour, butter, 2 tablespoons of the sugar and 1 tablespoon of cold water and blend to a dough, adding a little more water if the dough feels dry. Wrap in clingfilm and chill for at least 30 minutes.
    2. Preheat the oven to 190°C, gas mark 5. Cut the plums in half, then remove and discard the stones. Lightly butter the rim of a metal pie tin (with a base measurement of about 20cm), then add the plums with 50g of the sugar and the cornflour. Stir so that the plums are all lightly and evenly coated. Roll out the pastry on a lightly floured surface to a circle at least 26cm in diameter. Place the tin on top of the pastry and cut out a circle, slightly bigger than the size of the tin. Cut a strip from the edges of the excess pastry and rest it on the rim of the tin to form a lip.
    3. Carefully place the pastry round on top of the plums, and seal it to the pastry strip around the rim. Flute the edges and brush with beaten egg to glaze. Make a hole in the centre of the pie and bake for 25-30 minutes until golden. Scatter the remaining tablespoon of sugar over the top and serve warm or cold with organic vanilla ice cream.

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