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Plum Pie, Walnuts & Cognac

Course Dessert, Snack
Cuisine Dutch
Keyword Celebration, Classic, Party
Prep Time 1 hour
Cook Time 25 minutes
Servings 8 servings

Equipment

  • Oven
  • Food Processor
  • Rolling Pin

Ingredients

  • 500 gram Plums
  • 2 tbsp Cognac or brandy, armagnac, port, sherry, apple juice
  • 2 tbsp Apricot Jelly or honey

Dough

  • 100 ml Milk
  • 7 gram Yeast dry active
  • 200 gram Flour
  • 40 gram Butter
  • 2 tbsp Sugar preferably light brown sugar
  • 1 Egg Yolk

Frangipane

  • 2 Eggs
  • 1 Egg White
  • 200 gram Walnuts
  • 200 gram Sugar preferably light brown sugar
  • 120 gram Butter
  • 1 tsp Vanilla Extract optional

Serving

  • 250 Creme Fraiche
  • ½ Vanilla bean
  • 3 tbsp Powdered Sugar or honey

Instructions

Dough Making

  • Warm up the milk until it is about 34 degrees celsius or 93 degrees fahrenheit. Then add the yeast and the sugar and mix.
  • Add all other dough ingredients and a pinch of salt to a bowl. When the yeast/milk mixture starts to bubble, add it to the dry ingredients.
  • Mix and knead the dough for 10 minutes.
  • Let the dough rise in an oiled bowl covered with a moist kitchen towel for at least 30 minutes.

Plums

  • Cut the plums in half, remove the core and cut the half plums in 4 pieces.
  • Add the plums and alcohol to a bowl and mix carefully. Let it marinate for some time. 5 Minutes before use, place the plums in a fine sieve above a bowl. In this way the remaining moisture can drain away.

Frangipane

  • Heat the butter and walnuts in a baking pan. When the butter turns brown, and it starts to smell like nuts it's ready.
  • Blend the butter, walnuts, eggs, vanilla & sugar to a smooth paste.

Baking

  • Preheat your oven to 190 degrees Celsius or 374 degrees Fahrenheit.
  • Brush a pie tin with some olive oil or butter to make it anti-stick.
  • Knead the dough for another minute. Then use a rolling pin to thin the dough, and to shape it to a big circle. This circle of dough should be about the size of your pie tin.
  • Place the dough in the pie tin and make a few small marks on the bottom by using a fork. Then add the frangipane and the drained plums. Make sure all plums are in the frangipane.
  • Bake for 25-30 minutes in the oven or until brown and cooked. It can happen that some liquid is on top of the pie (after 20 minutes). In that case, dab a paper towel carefully to take off this liquid.

Serving

  • Heat the jelly with 1 tbsp of water and mix. When it is cooking, turn off the heat, and brush the top of the pie with this jelly mixture.
  • Mix the creme fraiche, vanilla bean paste & powdered sugar. Serve this with a piece of the pie.