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Parve
Easy
8-10 Servings
Allergens 
1 h, 20 m
Diets
This timeless plum pie is as beautiful as it is delicious. With a tender, golden crumb and juicy red plums baked right into the top, it strikes the perfect balance of sweet and bright. Serve it warm as a comforting side or slice it up for dessert — either way, it’s a classic that always feels special.
1/2 cup Gefen Almond Flour
2 cups sugar
1 (2.8-ounce) package instant vanilla pudding mix
2/3 cup oil
4 large eggs
1/2 cup Gefen Almond Milk
3 red-flesh plums, sliced
2 tablespoons sugar
zest of 1/2 lemon
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a nine-inch round oven-to-table baking dish.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until pale, thick, and fluffy, about three to five minutes.
Reduce the speed to medium and add the oil, mixing until incorporated. Add the vanilla pudding mix and blend until smooth.
On low speed, alternate adding the coconut flour and almond flour with the almond milk, beginning and ending with the flour mixture. Mix just until combined — do not overmix.
Pour the batter into the prepared baking dish and smooth the top.
Arrange the sliced plums evenly over the batter. In a small bowl, combine the two tablespoons sugar with the lemon zest and sprinkle evenly over the plums.
Bake for 50–55 minutes; at the 40-minute mark, lower the oven temperature to 325 degrees Fahrenheit. The pie is done when the center is set and a toothpick inserted into the cake portion comes out clean.
Allow to cool before slicing. Serve slightly warm or at room temperature.
Photography by Fraidy Feldman
Food Prep by Bracha Back
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