PLUM & HAZELNUT PIE

Plum & Hazelnut Pie image

My mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

Dough for single-crust pie
4 cups sliced fresh plums (about 8)
2 tablespoons hazelnut liqueur, optional
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup finely chopped hazelnuts, toasted
3 tablespoons cold butter, cubed

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 375°. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to crust., For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture., Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 454 calories, Fat 22g fat (13g saturated fat), Cholesterol 52mg cholesterol, Sodium 308mg sodium, Carbohydrate 61g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.