Plum and Marzipan Crumble Pie
A sweet tart plum pie is topped with a crunchy, nutty marzipan crumble topping and served with a dollop of whipped cream on top - the perfect way to top off a late summer meal.
Yield: 1 pie
For the pie dough
  • 1¼ cups all purpose flour
  • 1 tsp sugar
  • ½ tsp salt
  • 5 oz unsalted butter, cubed and chilled
  • 2-4 tbsp cold water
For the pie dust
  • ¼ cup all purpose flour
  • ¼ cup sugar
For the pie
  • 2 lb plums, pitted and cut into ½-inch thick slices
  • 1½ to 2 cups sugar
  • ¼ cup cornstarch
  • 1 egg, beaten
  • 1 tsp sugar
  • 10 oz almond paste
  • ⅓ cup almond flour
  • 2 tbsp cold unsalted butter, diced
  • 2 tbsp sugar
  1. For the pie crust, put the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Drop the butter into the bowl through the feed tube, pulsing as you do until the mixture resembles coarse crumbs. Add in the water 1 tbsp at a time, pulsing constantly, just until the dough starts to come together.
  2. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours, or overnight.
  3. For the pie dust, sift together the flour and sugar in a small bowl. Set aside.
  4. For the pie, put half of the plums and ¾ cup sugar into a medium saucepan. Cook, stirring frequently, over medium heat until the fruit starts to release it's juices, about 10 minutes.
  5. Stir the raw plum slices into the cooked plums. Stir in another ¾ cup sugar and taste for sweetness. Stir in the cornstarch and let cool to room temperature.
  6. Roll out the dough to a 13-inch circle on a lightly floured surface. Place onto a 9-inch pie, centering it. Gently press into the bottom and sides of the pan. Press the dough so that it extends ½-inch from the side of the pan, then trim the excess. Crimp the edges. Chill for 15 minutes, or until cool.
  7. Heat oven to 350.
  8. Sprinkle the bottom of the crust with 1½ tsp pie dust. Fill the crust with the filling. Paint the edges with the beaten egg and sprinkle with 1 tsp sugar.
  9. Place the pie on a baking sheet and bake for 30 minutes, or until the edges start to brown.
  10. Meanwhile, make the marzipan crumble. To do this, in the bowl of a food processor, add the almond paste and pulse a few times. Add the almond flour and pulse to blend. Continue pulsing as you add the butter and sugar, stopping when it turns into pea-sized pieces.
  11. After 30 minutes, remove the pie from the oven and sprinkle the marzipan crumble over the top. Bake for an additional 35-45 minutes, or until the marzipan is golden and crunchy and the filling is bubbling. Make sure to check the pie frequently and tent with foil if the edges start to get too brown.
  12. Allow to cool completely before serving.
Adapted from Sweet
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at