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Plum Pie Plum Pie

Plum & Hazelnut Pie

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Total Time:Prep: 15 min. + chilling Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. —Trisha Kruse, Eagle, Idaho

Pastry for single-crust deep-dish pie (9 inches): Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
TEST KITCHEN APPROVED

Plum & Hazelnut Pie

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Yield:8 servings
Prep:15 min
Cook:45 min
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Ingredients

  • Dough for single-crust pie
  • 4 cups sliced fresh plums (about 8)
  • 2 tablespoons hazelnut liqueur, optional
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • topping:
    • 1/2 cup packed brown sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup finely chopped hazelnuts, toasted
    • 3 tablespoons cold butter, cubed
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Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. Preheat oven to 375°. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to crust.
  3. For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture.
  4. Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 454 calories, 22g fat (13g saturated fat), 52mg cholesterol, 308mg sodium, 61g carbohydrate (34g sugars, 2g fiber), 5g protein.
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