Easy Rustic Plum Pie
Crusty, fluffy edges of the puff pastry paired with sweet & light sour notes of the juice plums inside & nutty flavor of the almonds on the outside is what makes this pie so special.
x12 inch puff pastry sheet
(for egg wash)
Preheat the oven to 375 F.
Filling: wash, pat dry and split plums in half. Remove the pit. Cut each half in half again.
Add plum quarters to a bowl, sprinkle with sugar and cornstarch. Add cinnamon if you like.
Mix everything gently.
Let sit for about 5 minutes.
Roll puff pastry dough on a piece of parchment paper.
If you’ve got a rectangular shape pastry cut of the edges, giving it a round shape.
Spread plum filling evenly in the center, leaving about 2 inch space around the dough edges.
Make sure all plums are placed cut side up.
Fold the edges into the filling. You should have 5-6 folds.
Brush the edges with egg wash (egg beaten with a bit of water).
Bake in the preheated to 375F oven for 20-25 minutes until golden brown.
Easy Rustic Plum Pie https://www.italianrecipebook.com/easy-rustic-plum-pie/