A flaky, buttery crust with a juicy, tender plum filling.
This Roasted Plum & Brown Butter Slab Pie combines juicy roasted plums with the nutty richness of brown butter, all encased in a flaky, buttery crust. Perfect for feeding a crowd or enjoying leftovers.
Why you'll want it now, The nutty aroma of brown butter and the sweet-tart taste of roasted plums make this pie irresistible.
Why this recipe works
Roasting the plums concentrates their sweetness and enhances their flavor, while the brown butter adds a nutty depth that complements the tartness of the fruit. The slab pie format makes it easy to serve.
Equipment
Large mixing bowl
Rolling pin
9 x 13 in (23 x 33 cm) baking sheet
Parchment paper
Saucepan
Pastry brush
How to make it
In a large bowl, combine flour, sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough begins to come together. Divide in half, shape into disks, wrap in plastic, and chill for at least 2 hours.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one dough disk to fit the bottom of a 9 x 13 in (23 x 33 cm) baking sheet lined with parchment paper.
In a saucepan, melt butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
In a large bowl, toss sliced plums with brown sugar, granulated sugar, brown butter, cornstarch, vanilla, cinnamon, and salt until well combined.
Spread the plum mixture evenly over the prepared crust.
Roll out the second dough disk to cover the filling, crimping the edges to seal.
Cut slits in the top to allow steam to escape.
Bake for 45 minutes, or until the crust is golden and the filling is bubbly.
Cool on a wire rack before serving.
Enjoy this slab pie as a delightful dessert for gatherings, or savor a slice with your morning coffee.
How you'll know it's ready
The pie is ready when the crust is golden brown and the filling is bubbly and thickened.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 350°F (175°C) and start checking for readiness a few minutes early, as the fan will bake it faster. Standard oven users, follow the recipe as written.
Troubleshooting
If the crust is too dry, add more ice water, 1 tablespoon at a time, until it holds together.
If the filling is too runny, increase the cornstarch by 1 tablespoon.
If the crust browns too quickly, cover the edges with foil and continue baking.
If the plums are too tart, increase the sugar by 1/4 cup.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes before serving.
Make ahead
The pie dough can be made and chilled up to 2 days in advance. The assembled pie can be refrigerated overnight before baking.
Variations
Use peaches or nectarines instead of plums for a different flavor.
Add 1/4 cup chopped nuts to the filling for extra crunch.
Sprinkle the top with coarse sugar before baking for added texture.
Frequently asked questions
Can I use frozen plums?
Yes, just thaw and drain them well before using.
How do I prevent a soggy bottom crust?
Bake the pie on a lower oven rack to ensure the bottom crust cooks through.
Can I make this pie ahead of time?
Yes, you can refrigerate the assembled pie overnight before baking.
What is the best way to brown butter?
Melt butter over medium heat, stirring often, until it turns golden brown and smells nutty.
Nutrition Facts
Per serving: 1 slice (100 g)
Calories320
Total Fat15 g
Saturated Fat9 g
Cholesterol40 mg
Sodium150 mg
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars25 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
