It’s a favorite all year, and now the Pesach adaptation of our Plum Pie is a winner. Plus! Mix it right in the pan.
Like always, the best Pesach recipes are the adaptations that we make from our favorites all year round. So last year, when my cousin Lany told me that her sister Leah Gottlieb made our plum pie for Pesach and it was a great success, I asked her to share what she did!
She sent the recipe right away and I waited all year to try it! When testing this out, we made three different variations:
- Just as the recipe instructed, with half a cup of potato starch.
- We replaced the potato starch with a full cup of almond flour.
- We replaced only half the potato starch with almond flour and reduced the oil to ⅓ cup.
The original recipe was great. The second version with all almond flour was way too rich and oily tasting. We ate it up but don’t recommend making it that way. The third version was our favorite.
This photo is variation 1. the potato starch version.
Mix eggs and sugar with a fork. Add oil and lemon juice.
Mix in the potato starch and almond flour
Place plums cut side down in the pan.
Original – Nut Free – Plum Pie with Potato Starch
Ingredients
- ¾ cup sugar
- 2 eggs
- ½ cup oil
- 1 tbsp lemon juice
- ½ cup potato starch
- 4 plums, cut in half, pits removed. Choose plums with red flesh for best results.
Instructions
- Preheat oven to 350°F.
- Directly in a 9-inch round pan, mix eggs and sugar with a fork. Add oil and lemon juice and stir well.
- Mix in potato starch and spread evenly in the pan. Place plums cut side down in the pan. Bake uncovered for 35-40 minutes or until ready. Serve warm.
Almond Flour Plum Pie
Ingredients
- ¾ cup sugar
- 2 eggs
- ⅓ cup oil
- 1 tbsp lemon juice
- ¼ cup potato starch
- ¼ cup almond flour
- 4 plums, cut in half, pits removed. Choose plums with red flesh for best results.
Instructions
- Preheat oven to 350°F.
- Directly in a 9 inch round pan, mix eggs and sugar with a fork. Add oil and lemon juice and stir well. Mix in the potato starch, almond flour and spread evenly in the pan. Place plums cut side down in the pan. Bake uncovered for 35-40 minutes or until ready. Serve warm.
My family loves the chometz version! Does the Pesach potato starch version work well with apples?
We never tested it with apples. Let us know if you do!
Can you use peeled plums in this recipe? Or will they dry out?
Yes you can use peeled plums! You might need an extra 1-2 plums.
same question? what would happen if I tried peeling the plums since our minhag is not to eat anything with peels?
Works well! See previous reply.
This looks great! Has this been tried with other fruit? The original chametz recipe suggests blueberries (frozen or not) etc, I just wonder how a Pesach version will hold up?
So excited to try this!!
Can this be made in advance and frozen?
Yes.
Are plums in season now?
We found them at our local supermarket.
Hey same question as a previous poster-can this be frozen well?
Yes, freezes great.
Do I freeze it raw or after baking it?
Hmmm. Just tried this, the half and half version with peeled plums, and got a soupy mess under a lovely crust. Cooking longer now and hoping for the best. Considering it’s Pesachs, not sure we’ll be running out for more ingredients to try it again.
Didn’t taste too good so made again but wasn’t great. Version 1. Any idea why?
This recipe has to be a mistake. Came out same – soupy mess with a hard crust. Are you sure it’s typed correctly? Would love to make this pesach
Hi, was this recipe fixed? Seems like
A few of us tried this a few times and it didn’t work. I love the chametz version and would love a good pesach one
Hi, would
You please answer these questions? I know it’s a busy time but I want to start baking and freezing and I really love the chametz version I would
Love to make it for
Pesach
We wrote that we prefer option number
“3. We replaced only half the potato starch with almond flour and reduced the oil to ⅓ cup.”
I have never left a comment before but I need to warn everyone, this recipe is a flop! I’m so mad I didn’t read the comments first where everyone said the same thing.
Just made the almond flour/potato starch version and it came out great! It’s a bit darker on the edges but no soupiness mess in the middle. The batter is a bit wet when raw but it bakes nicely. I’ve been making it for a few years now and it’s always a hit!