Plum pie is a classic piece in autumn kitchen. Though I always think about sponge cakes when it comes to plums. But this thin-crusted pie change my vision on plum pies completely.
Simpler, the better. That’s the most important kitchen wisdom. The best dishes come out from few, easy to get ingredients. The most delicious recipes are those who doesn’t need extra preparation (ok, mostly). A quick cooking time and then you sit and inhale the aroma of cake baking in the oven.
I love that plum plays main character in this pie. You feel the strong fruity taste all the way through eating this cake. The acidity of plums, vanilla scented crust and almonds… Oh, almonds! They give just perfect balance and this natural, light scent of sweetness.
I found this recipe in beautiful Donna Hay book “Seasons”. Despite most of recipes are bot even slightly vegetarian or even vegan, I truly love this book. First for seasonal recipes, second for so,so beautiful pictures. When I saw this plum pie picture I just knew I had to do it immediately. Especially, that making this cake vegan was very easy- just replace butter with canola oil. Of course visually mine doesn’t even slightly look like this from “Seasons”. I had this “talent” to make every cake different and far, far away from being prefect. I prefer to call my cakes rustic and unique. But still, I quite enjoy baking.
for 23 cm diameter pie tin
1 2/3 cup all purpose flour (250g)
¼ cup canola oil
¼ tsp baking powder
1 tbsp sugar
1 tsp vanilla extract
about 3-4 tbsp cold water
¼ cup powdered sugar
½ cup almond meal (60g)
granulated sugar for sprinkling (option)
1. Put water and canola oil to the refrigerator until cold. In a bowl mix flour with with baking powder. Add oil an vanilla extract and mi using hands to from “breadcrumbs” like pastry. Gradually add cold water and knead the pastry. Wrap in a plastic wrap and put in the refrigerator for 40 minutes.
2. Quarter plums and mix with powdered sugar. Grind almonds.
3. Remove pastry from the refrigerator. Divide pastry in 2/3 and 1/3. Roll both to 3 mm thick. First, the bigger will be the crust. Line the base of lighlty oiled pie tin with the bigger part and sprinkle with almond. Put plums on it.
4. Using cookie cutter or just knife, cut small circles from the remaining pastry and arrange them on the edge of the pie. Sprinkle with granulated sugar.
5. Bake in 160C until golden, about 45 minutes.
protein: 5 g; fat: 10,8 g; carbohydrates: 34,5 g, dietary fiber: 2 g;
iron: 1,8 mg; calcium: 25 mg; zinc: 0,5 mg