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This rich, juicy pie is perfect for the holidays.
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An easy, press-in dough in a springform pan makes it simple to handle, slice, and serve.
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The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together.
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Crust: If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes.
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Grind in a spice mill or mortar and pestle until fine.
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Combine the butter and sugar in a food processor until creamy.
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Add the egg, anise seed if using, vanilla and salt and pulse to combine.
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(This may look rough and curdy, but don't worry, it all comes back together.)
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Add about half of the flour and pulse quickly 3 to 4 times to incorporate.
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Scrape down the edges of the processor and add the remaining flour.
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Pulse just enough to make a coarse, crumbly dough.
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Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth.
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Freeze crust while you prepare the filling.
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Filling: Pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily).
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Transfer nuts to a bowl.
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In the same processor, combine the butter and sugar until smooth.
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Add the cinnamon and continue to pulse until evenly combined.
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Scrape down the sides of the bowl and pulse in the egg.
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Add the reserved almonds and pulse until just blended.
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Arrange the plums cut side down, over the crust.
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Spread the filling on top and smooth with a small offset spatula.
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Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes.
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Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan.
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If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking.
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When pie is done, turn off the oven and prop door open.
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Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely.
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Serve at room temperature with ice cream or lightly sweetened whipped cream.
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- Pie can be assembled and frozen up to 2 weeks in advance.
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Bake frozen pie for about 1 1/2 hours.
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- Baked pie can be tightly wrapped and refrigerated for up to 2 days, or frozen for up to 2 weeks.
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Bring to room temperature before serving.
