Ingredients
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Almond Meringue Pie Crust
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3/4 cup Unsalted Roasted Almonds
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3 (large), room temperature Egg Whites
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1/2 tsp Cream of Tartar
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1/2 tsp Baking Powder
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Pure Almond Extract
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Plum Pie Filling
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1 tsp Unflavored gelatin
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1/3 cup + 1 Tbsp Water
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1 1/2 lbs (ripe) Plums
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2/3 cup Sugar
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1/4 cup Corn Starch
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Meringue Pie Topping
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1 tsp Pure Vanilla Extract
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1/4 cup Sugar
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pinch Cream of Tartar
Directions
Steps
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1
Done
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Make the Almond Meringue CrustPreheat the oven. Coat a 9" pie plate with cooking spray. Grind the almonds in a food processor - leave small chunks for texture. Beat the egg whites and cream of tartare until thick, about 2 min. on high speed. Gradually add the sugar then continue beating until stiff. Fold in the almonds, almond extract, and baking powder. Spread the pie plate bottom and sides with the almond meringue and bake for 45 min. |
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2
Done
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Make the Plum Pie FillingStir the gelatin with 1 Tbsp water and let rest. Dice the plums and add to a saucepan on medium heat with the sugar and a pinch of salt. Simmer for 15 min. Mix the cornstarch and 1/4 cup of water and add to plums. Cook for 2 min., then add the bloomed gelatin. Cook for about 2 minutes, remove from heat and let cool until the pie crust is ready. |
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3
Done
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Make the Meringue ToppingBeat the egg whites and cream of tartare until thick, about 2 min. on high speed. Gradually add the sugar then continue beating until stiff. |
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4
Done
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Bake the Plum PieAdd the plum filling to the baked pie crust, then top with the meringue and bake at 325°F/160°C) for approx. 20 min. or until the meringue is golden. Let cool before serving. |
