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Plum Pudding Pie (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
Pie:
400 g of Plums
50 g of White rice flour
50 g of Potato starch
50 g of Almond flour
100 g of Brown sugar
1 sachet of Vanilla sugar
100 g of Coconut oil Softened coconut oil
2 Egg(s)
2 tsp. of Baking powder
1tbsp. of Lemon zest
2 tbsp. of Lemon juice
crumble:
50 g of Brown sugar
50 g of Brown rice flour
50 g of Almond flour
45 g of Coconut oil Cold oil
1 or 2 tbsp. of Water Cold water

Plum Pudding Pie (Gluten-free, Dairy-free)

  • 1 h 30 min
  • Serves 8
  • Medium

Ingredients

  • Pie:

  • crumble:

Directions

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This plum pudding pie makes a wonderful summer pie to serve with tea or for breakfast. It’s called pudding pie because plums make the texture so moist it starts resembling pudding, which is just great.

It’s traditionally made with crumble and this recipe uses a lot of it 🙂 You can make less of it or not use it at all – just play around with it!

You can use more plums, like 500 g, then it will be more moist and fruity. 

It’s an amazing gluten-free pie for summer. Try it out! 

Enjoy! 

P.S. The recipe is for a 20 cm pie pan.

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Steps

1
Done

Preheat the oven to 180 degrees. Line a 20 cm pie pan with parchment paper.

2
Done

Pit plums and cut each one into 8-10 wedges.

3
Done

For the crumble, mix together the dry ingredients. Add cold coconut oil. Rub it into the dry ingredients until the fine crumbs form. Add 1-2 tbsp of cold water if crumble if too dry. Put in the fridge.

4
Done

To make the pastry, mix the dry ingredients until smooth. Add the rest of the ingredients (except for plums) and mix until smooth using a mixer.

5
Done

Carefully fold in ⅔ of plums.
Transfer to the pan. Even the surface and arrange the remaining plums on top and sprinkle with the crumble. Bake for 1 h 15 min. Cover with foil if the top is getting too brown.

6
Done

Once done, take the pie out and leave for 10 min to cool down. The release and let sit for a while. Serve warm. Reheat in the microwave the next day, if you like.
Enjoy!

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Chestnut and Buckwheat Bread with Yogurt (Gluten-free, Dairy-free)
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Chestnut and Buckwheat Bread with Yogurt (Gluten-free, Dairy-free)
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Sauerkraut with Apples and Carrots

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