Gluten Free Plum Pie

Indulge in the irresistible charm of this Gluten Free Plum Pie, a dessert that perfectly balances wholesome ingredients with vibrant flavors. Featuring a buttery almond and tapioca flour crust sweetened with coconut sugar, this pie delivers a subtle nutty richness without the gluten. Juicy, ripe plums are the star of the filling, enhanced with a drizzle of honey, a hint of cinnamon, and a touch of cornstarch for the ideal texture. The homemade lattice crust adds a rustic elegance, while the optional milk wash gives it a golden, bakery-worthy finish. Ready in just 30 minutes of prep time and baked to bubbly perfection in under an hour, this pie is a show-stopping treat for intimate gatherings or seasonal celebrations. Perfect for those seeking a naturally sweet, gluten-free dessert, this plum pie is a must-try for your next baking adventure!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.5 cup Tapioca flour
• 3 tablespoons Coconut sugar
• 0.5 cup Unsalted butter
• 1 large Egg
• 1 teaspoon Vanilla extract
• 6 medium Fresh plums
• 3 tablespoons Honey
• 2 teaspoons Cornstarch
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 2 tablespoons Milk (optional for brushing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie pan.

Step 2

In a medium bowl, combine the almond flour, tapioca flour, coconut sugar, and salt.

Step 3

Cut the unsalted butter into small cubes, then add it to the flour mixture. Use your hands or a pastry cutter to blend until the mixture resembles fine crumbs.

Step 4

Whisk the egg and vanilla extract in a small bowl, then add it to the flour mixture. Stir until the dough comes together and forms a ball.

Step 5

Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.

Step 6

While the dough is chilling, wash, pit, and slice the plums into thin wedges.

Step 7

In a mixing bowl, combine the plum slices, honey, cornstarch, cinnamon, and a pinch of salt. Toss until the fruit is well coated and set aside.

Step 8

Remove the dough from the refrigerator and divide it into two portions (2/3 for the base and 1/3 for the top crust).

Step 9

Press the larger dough portion into the prepared pie pan, spreading it evenly across the bottom and up the sides.

Step 10

Pour the plum mixture into the crust, spreading it out evenly.

Step 11

Roll the remaining dough between two pieces of parchment paper to about 1/8-inch thickness. Cut into strips to create a lattice or leave whole for a solid top crust.

Step 12

Place the top crust over the filling. If using a lattice, weave the strips over the filling, and if using a whole crust, make a few small slits for ventilation.

Step 13

Seal the edges of the crust by pressing it gently with a fork. Brush the top with milk if desired for a golden finish.

Step 14

Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling.

Step 15

Remove the pie from the oven and let it cool for at least 30 minutes before serving to allow the filling to set.

Nutrition Facts

Serving size	901.3 grams (901.3g)

Amount per serving	% Daily Value*
Calories	2378

Total Fat 153.60g	197%
Saturated Fat 37.40g	187%
Polyunsaturated Fat 2.00g
Cholesterol 346mg	115%
Sodium 724mg	31%
Total Carbohydrate 235.80g	86%
Dietary Fiber 27.40g	98%
Total Sugars 137.90g
Protein 52.40g	105%

Vitamin D 66IU	331%
Calcium 539mg	41%
Iron 11mg	59%
Potassium 804mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 8.3%

Carbs: 37.2%