Plum-Almond Custard Pie
We’ve had an abundance of plums this fall and in lieu of eating them the traditional way (chomp chomp chomp), I decided to make a dessert (big surprise!). The sweet teeth in this house need to be fed regularly or they get cranky.
I wasn’t sure how this would taste, but it was pretty incredible. Delicious pie, and the custard filling is soooo yummy. Great way to spend a lazy Sunday afternoon by getting my Betty Crocker on.
Plum and Almond Custard Pie
Recipe courtesy Baking Bites
Almond pie crust (recipe below)
3 plums (good size; don’t need to peel), sliced
1 cup plus 1 T. sugar
3/4 cup Greek yogurt
3/4 cup milk
2 T flour
2 t. cornstarch
1/8 t. salt
1 1/2 t. vanilla extract
1/4 t. almond extract
2 T. chopped, sliced almonds
2 T. sugar
Preheat oven to 400 degrees Fahrenheit. Roll out chilled dough on lightly floured surface until it becomes a large circle. Gently transfer crust to pie plate, press down to form a tight fit, and crimp excess crust off of the edges.
Arrange plum slices in a spiral pattern over the bottom of the crust. In a large bowl, whisk sugar, yogurt, milk, eggs, flour, cornstarch, salt, and extracts until smooth. Pour into pie plate. Slices may float in the custard. Do not overfill the crust.
Bake 30 minutes. Remove from oven and sprinkle evenly with almonds and additional sugar. Lower temperature to 350 and bake 40-50 minutes, until filling is set and knife inserted into the center comes out clean. Cool completely before slicing.
1 1/4 cups all purpose flour
1/2 cup ground almonds or almond meal
1 T. sugar
1/4 t. salt
1/3 cup butter, chilled and cut into pieces
4-6 T. water
Combine all ingredients, except water, in large bowl. Rub in butter with fingers, creating a sandy mixture where no pieces of butter are larger than a big pea. Add water in gradually, stirring until it just comes together into a slightly dry ball. Knead gently so dough sticks together (should not be sticky) and wrap in plastic wrap. Chill in the fridge for 1 hour before using, or freeze for 15 minutes.