Behind The Flour

Pies
Winter Spiced Bourbon Honey Apple Plum Slab Pie

03.26.2021

Plums, my absolute favorite stone fruit. My dad and I both share a love for plums yet this is the first time I’ve baked with them. Tart juicy plums and honey crisp apples encased in the flakiest, sweetest, buttery pie crust with a hint of cardamom, bourbon and vanilla bean all topped with toasty pecans. MUST EAT WARM WITH ICE CREAM.

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Winter Spiced Bourbon Honey Apple Plum Slab Pie

Winter Spiced Bourbon Honey Apple Plum Slab Pie + White Balsamic + Cardamom Bitters + Toasted Pecans + Grandma’s Pie Crust

Prep Time 4 hours 30 minutes
Cook Time 1 hour 25 minutes
Total Time 5 hours 55 minutes

Ingredients

Bourbon honey apple plum filling:

  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 2 tsp ground cinnamon
  • 3 tbsp organic cornstarch non-gmo
  • 1 tsp ground cardomom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp Himalayan sea salt
  • 1 vanilla bean split lengthwise
  • 1 lb plums halved, pitted
  • 1 lb honey crisp apples halved, pitted
  • 1 tsp white balsamic
  • 1 tsp cardomom bitters

Toasted Pecans:

  • 1 cup toasted pecans

Grandmas pie crust: (adapted)

  • 4 cups whole wheat flour
  • 1-3/4 cups coconut oil shortening organic
  • 2 eggs large
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 2 tsp Himalayan sea salt
  • 3 tbsp butter for top of pie crust

Instructions

  • Preheat oven to 375 degrees

Bourbon honey apple plum filling:

  • Set aside a few slices of plums and apples to layer on top of pie. 
    Whisk coconut sugar, honey, cinnamon, and next 5 ingredients in large bowl.
    Scrape in seeds from the vanilla bean.  
    Add remaining plums, apples, white balsamic and cardamom bitters and toss to coat. 

Toasted Pecans:

  • Add pecans in a single layer to cookie sheet and bake at 375F for 15 minutes or until lightly toasted. Remove from oven and let cool.

Grandmas pie crust: (adapted)

  • Combine whole wheat flour, coconut sugar and sea salt. Cut in the shortening. Set aside.
    Add 1 egg and apple cider vinegar to water to equal 1 cup. 
    Slowly combine the liquid and dry mixtures together.
    Divide the dough into two discs.
    Place in a bowl and chill at least four hours.
    Roll the dough into a circle that is 12 inches diameter and place in a pie plate.
    Pour filling into bottom pie crust.  
    Layer the extra plums and apples on top. 
    Either fully cover the pie with top crust or cut leaves and decorate as shown.  Brush edges of crust with egg and pat all over with butter. Sprinkle with toasted pecans.
    Bake for 85 minutes or until the edges turn a light golden brown and the fruit filling begins to bubble.

Notes

I like to cover the edges of the pie crust with tin foil so that they do not burn. You can also buy pie crust shields at Sur La Table or Williams Sonoma. 

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