Irresistible Vegan Plum and Almond Pie: Your Perfect Weekend Baking Project
Welcome to a world where sweet, juicy plums meet the subtle crunch of toasted almonds, all encased in a flaky, buttery pastry. This delightful vegan plum pie isn’t just a dessert; it’s an experience, an ideal weekend bake that promises to fill your home with warmth and your senses with pure bliss. Pair a generous slice with your favorite cup of tea, and you’ve discovered the ultimate recipe for a truly great afternoon.
Happy new week, fellow food enthusiasts!
After what felt like endless weeks of scorching summer weather, we’ve finally been blessed with some much-needed rain! The temperatures have delightfully cooled down, signalling that it’s the perfect time to fire up our ovens and indulge in the comforting art of baking once more. And what better way to celebrate this shift than with a brand-new, exquisitely delicious vegan plum pie recipe?
Embracing the Simplicity of Plum Pie Baking
Many home bakers find themselves intimidated by pies, often perceiving them as far more complicated than they truly are. It’s easy to think, ‘who has the time for that?’ But I’m here to tell you that making a plum pie, especially this vegan plum and almond variation, is surprisingly straightforward and incredibly rewarding. Don’t let the intricate appearance of a lattice crust deter you; with a few smart shortcuts and a dash of enthusiasm, you’ll master this classic dessert in no time.
Mastering Your Pastry: Homemade or Store-Bought Perfection
The foundation of any great pie is its pastry, and for this recipe, you have wonderful options. For those seeking efficiency without compromising on quality, a ready-made shortcrust pastry block is an absolute game-changer. It shaves off significant preparation time, allowing you to focus on the luscious filling. Opt for a high-quality vegan shortcrust pastry to ensure that rich, buttery taste and flaky texture. Brands like Jus-Rol offer excellent vegan options that make baking accessible to everyone.
However, if you’re a purist at heart or simply enjoy the meditative process of making pastry from scratch, I wholeheartedly encourage it! There’s a unique satisfaction in rolling out your own dough. For a comprehensive guide to crafting the perfect vegan shortcrust pastry, you can follow my detailed recipe from this post. Whichever route you choose, ensure your pastry is chilled and handled gently for the best results.
Selecting the Juiciest Plums for Your Pie
The star of our show, of course, is the plum. When it comes to choosing plums for this pie, I always gravitate towards sweeter varieties that offer a delightful burst of flavour without any lingering bitterness. Plums with deep red or vibrant yellow flesh are often my top picks, offering both visual appeal and exquisite taste. For this particular recipe, I’ve had success using a combination of two different plum types, which adds a wonderful depth to the filling, but rest assured, any ripe plum variety will yield fantastic results.
The key is ripeness. Opt for fruit that is firm but yields slightly to a gentle squeeze, indicating peak sweetness and juiciness. If, by chance, your chosen plums lean a bit more towards the tart side, don’t fret! Simply adjust the amount of caster sugar in the filling mixture, adding a tablespoon or two more to achieve the perfect balance of sweet and tangy. The beauty of baking with seasonal fruit lies in its adaptability.
Plum Pie with Almonds: A Decadent Sunday Afternoon Treat
There’s something inherently comforting about a freshly baked fruit pie, and this plum and almond pie truly embodies that cozy sentiment. It’s perfectly suited for a leisurely weekend bake, transforming your kitchen into an aromatic haven. Imagine a generous slice of this warm pie, served alongside a scoop of creamy vanilla ice cream or a dollop of rich vegan custard – it’s the quintessential finish to any Sunday dinner, turning a simple meal into a memorable occasion.
To make your baking experience even more relaxed, consider preparing the pastry a day ahead. This simple step allows you to spread out the work, leaving only the enjoyable task of assembling and baking for the day of. All that’s left to do on bake day is to halve and destone your plums, slice any larger ones, and then gently mix them with the toasted flaked almonds, sugar, vegan butter (or spread), cornflour, and warming spices like cinnamon and ginger. The cornflour acts as a thickening agent, ensuring your filling isn’t too runny, while the spices enhance the plums’ natural sweetness.
Baking for an Even, Golden Finish
Once your pie is assembled and adorned with its beautiful lattice top, it’s time for the oven. This is where patience and observation come into play. Every oven has its quirks, so keep a watchful eye on your pie as it bakes. You might notice that one side browns faster than the others. To ensure an even, golden crust all around, make sure to turn and rotate the pie periodically during baking. This simple trick guarantees a uniformly gorgeous finish.
If you observe that the crust is browning too quickly before the filling is fully cooked, don’t hesitate to cover the top loosely with a piece of aluminum foil. This clever tip shields the pastry from excessive heat, allowing the plums to tenderize perfectly without the risk of burning the delicate lattice. The chilling time before baking is also crucial; it helps the pastry hold its shape and prevents shrinkage, resulting in a cleaner, more attractive pie.
I genuinely hope you find as much joy in making and savoring this plum and almond pie as I do. It’s a recipe that perfectly captures the essence of late summer and early autumn. If you enjoyed reading today’s post or decide to bake this delightful pie, please don’t be a stranger! Leave a comment below and share your thoughts. Your feedback is invaluable and always brightens my day. You can also connect with me on social media and subscribe to my mailing list to be the first to know when a new recipe is out! Happy baking!
📖 Recipe: Vegan Plum Pie with Almonds
Print Recipe
Pin Recipe
Plum Pie with Almonds
Ingredients
For the Pastry (see notes for homemade option)
- 1 pack 500g vegan shortcrust pastry block (such as Jus-Rol)
For the Plum and Almond Filling
- 1 kg ripe plums
- 50 g vegan spread or butter
- 50 g flaked almonds
- 100 g caster sugar
- 3 tablespoons cornflour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Instructions
- Divide the pastry block into two pieces, with one slightly larger than the other. Roll out the larger piece of pastry into a disk and carefully press it into your tart tin. Trim any excess pastry, leaving about a 2 cm overhang, and place the lined tin in the fridge to chill.
- Roll out the remaining pastry into another disk. Using a knife or pastry cutter, cut out 8-10 long, even strips, each about 2 cm wide, for your lattice top.
- In a large dry frying pan, toast the flaked almonds over medium heat until they are golden brown and beautifully aromatic. Be careful not to burn them! Remove from the heat and set aside to cool.
- Halve and destone the plums. If any plums are particularly large, cut them into quarters. Dice the vegan butter into small cubes and combine with the prepared plums, toasted almonds, caster sugar, cornflour, ground cinnamon, and ground ginger in a large bowl. Mix gently to coat all the plums evenly.
- Spoon the plum mixture generously into the chilled pastry base. Arrange the pastry strips in a decorative lattice pattern over the plum filling. Bring up the overhanging pastry from the base and gently seal it with the lattice strips using your fingertips, trimming any excess for a neat edge. Brush the top of the pie with a dairy-free milk wash for a golden finish. Chill the assembled pie in the fridge for approximately 30 minutes.
- Pre-heat your oven to 190°C (375°F). Place a baking tray into the oven as it preheats to ensure a hot surface for the pie. Carefully place the chilled pie onto the pre-heated baking tray and bake for 20 minutes, turning and rotating the pie occasionally for even browning. Reduce the oven temperature to 170°C (340°F) and continue to bake for another 25 minutes, or until the pastry is golden brown and the filling is bubbling. If the top browns too quickly, cover loosely with aluminum foil.
- Once baked, remove the pie from the oven and allow it to cool completely for at least 3 hours before slicing. This crucial cooling time allows the filling to set properly. Serve warm with vegan ice cream, whipped cream, or custard, and enjoy!
Please note that all my recipes are developed and tested using metric grams for accuracy. I strongly recommend using digital scales for the best results. While I have provided a conversion to US customary measurements in the recipe, please be aware that I have not personally tested the recipe using these conversions.
Notes
You will need a 23 cm (9-inch) loose-bottom pie dish or tart tin for this recipe.
For an extra touch of flavor, you can add a pinch of freshly grated orange zest to the plum filling.