Serves 10
135 min
Plum and Marzipan Crumble Pie
Recipe GLPR4d244892291136
A beautiful dessert featuring a buttery pie crust filled with sweet, juicy plums that have been partially cooked with sugar to concentrate their flavor. The filling is topped with a golden, crunchy marzipan crumble made from almond paste, almond flour, and butter. This elegant pie balances tender fruit with rich almond flavors and is best enjoyed after cooling completely.
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Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar, divided
1/2 teaspoon salt, divided
2 tablespoons cold unsalted butter, diced, plus 1 tablespoon for marzipan
2 to 4 tablespoons cold water
2 pounds fresh plums, pitted and sliced into 1/2-inch thick pieces
1 1/2 cups sugar for filling
1/4 cup cornstarch
1 large egg, beaten
10 ounces almond paste
1/3 cup almond flour
1 tablespoon sugar for marzipan crumble
Directions
In the bowl of a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, and 1/4 teaspoon salt. Pulse until mixed together. Add 2 tablespoons cold diced unsalted butter and pulse continuously, stopping when the mixture resembles coarse breadcrumbs or peas.
Add cold water 1 tablespoon at a time while pulsing gently, stopping as soon as the dough begins to clump together. Do not overwork the dough.
Transfer the dough to a work surface, form it into a flat disk, wrap tightly in plastic wrap, and refrigerate for 1 to 2 hours, or overnight, until chilled and firm.
On a lightly floured surface, roll the chilled dough into a 13-inch circle approximately 1/8-inch thick. Transfer carefully to a 9-inch pie pan, centering it and gently pressing into the bottom and sides.
Trim the dough so it overhangs the pan edge by 1/2 inch, then fold the overhang under and crimp decoratively with your fingers or a fork. Refrigerate the crust for 15 minutes while you prepare the filling.
Place half of the plum slices and 3/4 cup sugar into a medium saucepan. Cook over medium heat, stirring frequently, for about 10 minutes, until the plums release their juices and begin to soften.
Add the remaining raw plum slices to the saucepan and stir in another 3/4 cup sugar. Taste and adjust sweetness as desired. Sprinkle the cornstarch over the mixture and stir until fully incorporated. Let cool to room temperature, about 20 minutes.
While the filling cools, preheat your oven to 350°F (175°C).
In a food processor, pulse the almond paste several times until it breaks into small pieces. Add the almond flour and pulse to combine. Add 1 tablespoon cold unsalted butter and 1 tablespoon sugar, continuing to pulse until the mixture resembles small peas or breadcrumbs. Set the marzipan crumble aside.
Brush the bottom of the chilled pie crust with a light layer of beaten egg. Pour the cooled plum filling into the crust. Paint the edges of the crust with the remaining beaten egg, then sprinkle 1 teaspoon sugar around the crimped rim.
Place the pie on a baking sheet and bake for 30 minutes, until the crust edges begin to brown.
Remove the pie from the oven, evenly distribute the marzipan crumble over the entire filling surface, and return to the oven. Bake for an additional 35 to 45 minutes, until the marzipan topping is golden brown and crunchy and the filling is bubbling around the edges. If the crust or crumble begins to brown too quickly, tent the pie loosely with aluminum foil.
Remove the pie from the oven and allow it to cool completely at room temperature, at least 2 to 3 hours, before serving. This allows the filling to set properly.
