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RECIPE
16 INGREDIENTS 19 STEPS 1hr 5min

Pie with Lemon Custard and Stuffed Plums

Delicious flaky lemon custard pie made with almond stuffed plums.
Pie with Lemon Custard and Stuffed Plums Recipe | SideChef
Delicious flaky lemon custard pie made with almond stuffed plums.
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
1hr 5min
Total Time
$3.31
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Pie Crust

3/4 stick
Crisco
1/3 cup
Ice Cold Water
1 tsp
Distilled White Vinegar
or Lemon Juice
1 tsp

Custard

3
only egg yolk needed
1
Lemon , zested
2 cups

Filling

5
Plums
3 Tbsp
Almond Flour
1 Tbsp
Ground Cinnamon
3 Tbsp
Coconut Oil , melted
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1035
FAT
55.8 g
PROTEIN
19.3 g
CARBS
115.4 g

Author's Notes

Store the custard for up to 3 days in the fridge.
Garnish the pie with leftover dough, cut in any preferred shape.

Cooking Instructions

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Step 1
To prepare the crust start by cutting the Crisco (3/4 stick) into small pieces, transfer to a large bowl, add All-Purpose Flour (2 cups) , and mix it all together.
Step 2
Next, add Water (1/3 cup) , Granulated Sugar (2 Tbsp) , Distilled White Vinegar (1 tsp) , and Salt (1 tsp) ,. With a spoon mix all the ingredients together until well incorporated.
Step 3
Divide the dough evenly into 2 or 3 parts and place each ball in a zip lock bag.
Step 4
With a rolling pin, flatten the dough a bit, and transfer it into a freezer until you are ready to use it. Before making the pie, take the crust from the freezer and let it sit for about 15 minutes.
Step 5
Place a baking sheet onto the counter, and sprinkle some flour on top. Transfer the dough to the baking sheet, add some flour on top, and roll out the dough.
Step 6
Next transfer the dough to a pie pan by turning it upside down and gently taking off the baking sheet.
Step 7
Trim off the excess dough around the edges and put the pie pan aside.
Step 8
Prepare the custard filling in a pot by beating together the Eggs (3) and Granulated Sugar (1/2 cup) until well combined and light in color.
Step 9
Add All-Purpose Flour (1/4 cup) and Lemon (1) and mix until smooth.
Step 10
Slowly pour in Milk (2 cups) .
Step 11
On low heat bring the mixture to a boil and let it simmer for about 5 minutes, stirring constantly.
Step 12
Turn off the heat and transfer to a bowl or shallow plate. Cover with plastic wrap direct touching the cream, to prevent a layer of thick film to form on the surface. Set aside and let it cool completely.
Step 13
In the meantime wash the Plums (5) , cut horizontally halfway through, and remove carefully the pit.
Step 14
In a bowl, combine the Almond Flour (3 Tbsp) , Coconut Sugar (2 Tbsp) , Ground Cinnamon (1 Tbsp) , and slowly pour in the Coconut Oil (3 Tbsp) , just enough to get the mixture coming together.
Step 15
Next, fill the plums with the crumble mixture using a small spoon.
Step 16
Take the pie pan with the dough and top it with the lemon custard.
Step 17
Place the stuffed plums on top of the custard.
Step 18
Bake the pie at 350 degrees F (180 degrees C) for about 30-40 minutes.
Step 19
Remove the cake from the oven, let it cool a bit, and serve warm.
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Nutrition Per Serving
Calories
1035
% Daily Value*
Fat
55.8 g
72%
Saturated Fat
20.6 g
103%
Trans Fat
0.0 g
--
Cholesterol
149.2 mg
50%
Carbohydrates
115.4 g
42%
Fiber
5.5 g
20%
Sugars
54.5 g
--
Protein
19.3 g
39%
Sodium
741.8 mg
32%
Vitamin D
0.7 µg
3%
Calcium
263.3 mg
20%
Iron
4.6 mg
26%
Potassium
361.5 mg
8%
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