A deliciously spiced cardamom black plum pie with a satisfying buttery phyllo crust, created by Ciarra from Peanut Butter Plus Chocolate.
- 6 sheets Athens® Phyllo Dough(9”x14”), thawed
- 8 black plums, sliced and pits removed
- ¼ cup granulated sugar
- 3 tablespoons lemon juice
- ½ teaspoon cardamom
- 1/8 tsp cinnamon
- ¼ cup dairy-free butter, melted
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F and prepare a pie pan with non-stick cooking spray. In a large bowl, gently stir together the plums, sugar, lemon juice, cardamom and cinnamon and then set aside.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Lay one sheet into the pie pan leaving an overhang. Brush the sheet with butter until completely coated. Lay another sheet going in the opposite direction and brush with butter. Repeat this until you have used 6 sheets.
Arrange the plums into the pie crust. Do not pour the remaining juice in. Roll up the phyllo dough overhang to make the crust. Brush the crust with more butter if it starts to feel too dry. Bake the pie for 20 minutes. Remove and cover the pie with tin foil to keep the edges from burning. Return it to the oven for additional 15-20 minutes. The pie is done when the plum juices have released and you can hear them bubbling.