- 1/2 cup cold unsalted butter, cut into 1⁄4-inch cubes
- 1 3⁄4 cups unbleached all-purpose flour
- 1 medium egg
- pinch salt
- 1 Tsb. sugar
- 2 Tsb. cold milk
- 1 stick butter, softened
- 1/3 cup honey
- 1 cup ground almonds (blanched, slivered, whole, your call)
- 2 eggs
- 1/4 cup heavy cream
- 1-2 cups pitted plums
In a small bowl, stir together the eggs, milk; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your preferred pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dry beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using.
Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.
Fill the pie crust with the almond filling. Arrange the plums halves on the top of the pie .
Bake 25-30 minutes at 350F. Drizzle with a bit of extra honey if desired when still warm.