Plum & Hazelnut Pie Recipe
Plum & Hazelnut Pie Recipe photo by Taste of Home
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Plum & Hazelnut Pie Recipe

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My mom taught me about Italian prune plums and pie. I sprinkle the crust with ground hazelnuts for luscious flavor and to keep it from getting soggy. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES: 8 servings


  • Pastry for single-crust deep-dish pie (9 inches)
  • 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
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup finely chopped hazelnuts, toasted
  • 3 tablespoons cold butter, cubed

Nutritional Facts

1 piece: 454 calories, 22g fat (13g saturated fat), 52mg cholesterol, 308mg sodium, 61g carbohydrate (34g sugars, 2g fiber), 5g protein.


  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. Preheat oven to 375°. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to pastry shell.
  3. For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture.
  4. Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack. Yield: 8 servings.
Pastry for single-crust deep-dish pie (9 inches): Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Plum & Hazelnut Pie in Taste of Home June/July 2016, p68

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