Greengage Plum Pie

Greengage Plum Pie - Bruno Albouze - THE REAL DEAL

Greengage Plum Pie Recipe.

Serves 8.

3 lb. (1350g) reine-claude prune, rinsed and pitted
1/2 cup (100g) granulated sugar
1/2 lemon, juiced
2 Tbsp (20g) cornstarch
1 vanilla bean, scrap out the seeds or 1 tsp (5ml) vanilla extract.
Combine sugar, lemon juice, cornstarch and vanilla pod and seeds and mix in the pitted plums and refrigerate.

Crust like a Crumble
1 vanilla bean, scrap out the seeds or 1 tsp (5ml) vanilla extract
7 Tbsp (100g) unsalted butter, cold and cubed
3.3 ounces (100g) brown sugar
3.3 ounces (100g) all-purpose flour
3.3 ounces (100g) hazelnut or almond or coconut meal
1 pinch salt
Place all ingredients into a large bowl and work the mixture with your fingertips until you achieve consistency like sand. Do not over work. Refrigerate or freeze dough until it has hardened before using.

Pie Assembly
Break crust into pieces and coat the bottom of the mold (save some for the topping). Remove vanilla pod from the filling (dry and save to enhance your sugars) and add the plum mixture along with remaining crust and bake.
Position rack in the middle of oven. Preheat oven to 375°F (190ºC) – lower temperature to 350ºF (180ºC) if using a convection oven. Bake the rustic prune pie for about 35 minutes. Let cool to room temperature before serving. Top dessert with ice cream if desired. This dessert can be refrigerated up to 4 days; covered.

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