Blueberry Prune Pie

Steps

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1. 1
   Prepare a 2-inch (5 cm) tall cake ring, grease it generously with butter, and coat with raw sugar for extra crunch on the crust.
   ▶ ≈0:42
2. 2
   Line the bottom with frozen pie crust and arrange sides with crust sheets, then freeze before proceeding.
   ▶ ≈0:56
3. 3
   Wash the plums, halve them, and remove the pits.
   ▶ ≈1:23
4. 4
   Prepare the almond cream by combining softened butter, powdered sugar, and almond meal; add the egg and mix well. Optionally add a splash of dark rum for flavor.
   ▶ ≈1:30
5. 5
   Remove the frozen pie shell and pipe the almond cream into it.
   ▶ ≈1:49
6. 6
   Cover the almond cream with thin slices of brioche or white bread to absorb the excess moisture released from the plums during baking.
   ▶ ≈1:55
7. 7
   Spread the blueberry jam and arrange the plum halves artfully on top. Sprinkle with raw sugar.
   ▶ ≈2:02
8. 8
   Bake at 350°F (180°C), or 330°F (165°C) if using a fan oven, for 55 minutes.
   ▶ ≈2:09
9. 9
   Allow the pie to cool for a couple of hours before carefully removing the cake ring.
   ▶ ≈2:30