Plum & Hazelnut Pie

Name: Plum & Hazelnut Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
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

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

Yield 8 servings

Test Kitchen Approved

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

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

Directions

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.
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.
For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture.
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.

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

Recipe Creator

Community Cook