If you love fruit pies, make this roasted plum pie next! Prune pie filling:
Prune plums: The star of the pie filling. Look for plums that are slightly soft to the touch but not mushy. Sugar: To add a little sweetness to enhance the natural flavor of the plums. All-purpose flour: Thickens the fillings a little to provide texture. Vanilla: For a warming aroma and subtle undertone that melds with the plums.
The crust:
All-purpose flour and almond flour: Forms the base structure of the crust. Sugar: Sweetens the crust slightly to balance it out. Sea salt: To balance the flavors and give contrast to the sweet fruit filling. Cold butter: Adds richness. Shortening: For the flaky and melt-in-your-mouth texture. Fresh thyme leaves: Infuses the crust with a herbal and aromatic note.
Temperature: Try to have as little heat transfer as possible. Ingredients: The same goes for the ingredients. Use both cold butter and cold shortening. Adding the ingredients while they’re cold helps to create air pockets in the crust while the butter and shortening melt in the oven, enhancing the divine flaky texture. Fridge: Once the pie crust is formed, let it rest in the fridge to keep it cold, giving the gluten a chance to relax. This makes sure it doesn’t get tough. Shield: Use a pie shield or make one with aluminum foil to cover the edges of the pie, protecting it from browning too quickly.
Did you make this?
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