What is cozier than a prune pie to warmly welcome fall? Sweet and tart prune plums are encased in an easy-to-make, buttery, and flaky crust that’s gently infused with almond and thyme and then baked until golden. It’s a comforting, delicious, and warming way to usher in the season!
Prune plums always make me a little nostalgic, bringing back that back-to-school feeling and the subtle shift as summer starts giving way to fall. There’s something about their sweetness and deep color that feels like the season changing right in front of you.
My favorite way to enjoy them is baked into a pie. I add almond and thyme to the crust for a bit of savory depth, which pairs beautifully with the filling. The plums bake up sweet with just a hint of tartness, creating a pie that tastes like the very end of summer — cozy, familiar, and just a little bit wistful.
Ingredients needed
There are two elements to this homemade pie: the perfectly flaky and buttery crust spiked with thyme, and the prune plum filling.
Prune pie filling:
- Prune plums: The star of the pie filling. Look for plums that are slightly soft to the touch but not mushy.
- Sugar : To add a little sweetness to enhance the natural flavor of the plums.
- All-purpose flour: Thickens the fillings a little to provide texture.
- Vanilla: For a warming aroma and subtle undertone that melds with the plums.
The crust:
- All-purpose flour and almond flour: Forms the base structure of the crust.
- Sugar: Sweetens the crust slightly to balance it out.
- Sea salt : To balance the flavors and give contrast to the sweet fruit filling.
- Cold butter: Adds richness.
- Shortening : For the flaky and melt-in-your-mouth texture.
- Fresh thyme leaves: Infuses the crust with a herbal and aromatic note.
Tips for making your pie crust
A pie is only as good as it’s crust – if you’ve not made pie crust before, it may sound a bit intimidating, but it’s actually straightforward if you have the right tips! For an extended read on pie crust, check out our butter and shortening pie crust post. Otherwise, here are a few quick tricks:
- Temperature: Try to have as little heat transfer as possible.
- Ingredients : The same goes for the ingredients. Use both cold butter and cold shortening. Adding the ingredients while they’re cold helps to create air pockets in the crust while the butter and shortening melt in the oven, enhancing the divine flaky texture.
- Fridge: Once the pie crust is formed, let it rest in the fridge to keep it cold, giving the gluten a chance to relax. This makes sure it doesn’t get tough.
- Shield : Use a pie shield or make one with aluminum foil to cover the edges of the pie, protecting it from browning too quickly.
What to serve with prune pie
Serve this with coconut whipped cream , or a scoop of vanilla coconut ice cream . If you’re making a dessert buffet, serve it beside some chocolate rhubarb brownies or a side of almond butter thumbprint cookies .
Prune Plum Pie Recipe
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Ingredients
The Pie Filling
- ▢ 2 lb prune plums
- ▢ ¾ cup sugar
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 teaspoons vanilla
The Crust
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 cup almond flour
- ▢ 2 tablespoons sugar
- ▢ 1 teaspoon sea salt
- ▢ ¾ cup cold butter (cut into chunks)
- ▢ 2 tablespoons shortening
- ▢ 1 tablespoon fresh thyme leaves (chopped)
Instructions
- Begin by making the crust. Place the flour, almond flour, sugar, and sea salt in your food processor and pulse to mix. Add the butter, shortening, and thyme leaves and whizz until a grainy dough forms. Transfer the dough to a large bowl and add a tablespoon of cold water. Quickly work this into the dough using your fingertips. Note: the dough will seem too wet at this point. Divide the dough into two pieces, about ¾ of the dough for the crust and the other ¼ for the cut-out top. Roll into disks, wrap with parchment paper, and place the dough into your fridge. Let it rest for a half hour. 1 ½ cups all-purpose flour, 1 cup almond flour, 2 tablespoons sugar, 1 teaspoon sea salt, ¾ cup cold butter, 2 tablespoons shortening, 1 tablespoon fresh thyme leaves
- Cut 2 pieces of parchment paper, slightly bigger than you’ll want your pie crust. Sprinkle a little flour on one piece and set the larger ball of dough on top. Press the ball down with your hands, shape it into a circle, and sprinkle with a bit of flour. Lay the second piece of parchment paper on top. Roll the dough into a circle about 1 ½ inches larger than your pie pan. Remove the top parchment piece of paper and use the bottom one to transfer the dough to the pie pan, placing it into the pan with the parchment paper up. Peel off the paper, press the dough into the pan, and crimp the edges with your fingers. Place the pie into your fridge.
- Again using the same 2 pieces of parchment paper, roll out the smaller ball to about ¼ inch thick. Use a cookie stamp to cut out the dough. Place the cut-outs on parchment paper on a plate or baking sheet and put them into your fridge.
- Preheat your oven to 375 degrees Fahrenheit. Pit and quarter your plums and add them to a large bowl. Toss with the sugar, flour, and vanilla. 2 lb prune plums, ¾ cup sugar, 3 tablespoons all-purpose flour, 2 teaspoons vanilla
- Check the pie crust in your fridge. Once it has hardened (from the cold) add the prunes and top with the cut-outs. Place the pie on a baking sheet (to catch any drips) and immediately place it into your oven.
- Bake the pie for 45 minutes, or until the crust is golden and the pie is bubbling at the sides. If the crust starts to brown too much, tent loosely with aluminum foil. Let the pie cool for at least a half hour before eating.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More fruit pie recipes
Easy Homemade Cherry Pie
Easy Peach Pie
Strawberry Rhubarb Pie (my granny’s famous recipe!)
Easy Lemon Meringue Pie
These almond butter thumbprint cookies are nutty and deliciously sweet, baking up crunchy around the edges and chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
This delicious almond butter thumbprint cookie recipe comes from our friend Michelle, who runs the website Sunkissed Kitchen . She is an expert at creating recipes that taste great and feel great.
As the mom of a strong-willed boy who doesn’t share her enthusiasm for eating vegetables, Michelle has had to get creative in the kitchen. By incorporating foods like whole grains, nuts, seeds, fruits, and vegetables into her recipes, she creates meals that her entire family loves.
These almond butter thumbprint cookies are made with simple, whole foods – dates, oatmeal, chia seeds , coconut oil, almond butter, and raspberries. They make a delicious snack or breakfast that kids and adults will both love, and are perfect for busy weekday mornings.
Ingredients notes
- To make the jam filling you’ll need dates, raspberries, and chia seeds . If you want to skip a step, you can use store-bought jam instead.
- Oats : You’ll blend these a little so you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats.
- Almond butter : Although it will change the flavor of these cookies, you can experiment with using different nut butters.
- You’ll also need chia seeds, coconut oil, baking soda, and sea salt.
Making refined sugar free cookies
Creating recipes that are refined sugar-free is what Michelle does best. One of her best ‘tricks’ is to use dates to sweeten desserts, as she does with these almond butter thumbprint cookies. It’s the same swap that she uses in her gluten free date bars and chocolate chia pudding .
Variations to try
These almond butter thumbprint cookies are a delicious treat. If you want to experiment and make them your own, here are a few ideas to try:
- Use your favorite nut butter in place of almond butter
- Try adding hemp hearts instead of chia seeds.
- Switch up the berries in the jam. Try blueberries, blackberries, or strawberries.
Can I use oat flour instead of blending the oats?
No oat flour is too finely ground. When you blend the oats, you want a consistency that is still a bit chunky.
How long do these cookies last?
These cookies will keep well for a week when stored in a container in your fridge.
Can I freeze these almond butter thumbprint cookies?
Yes! These cookies freeze excellently. Freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them to a freezer-safe container. Let them thaw for a few minutes at room temperature before enjoying them.
Almond Butter Thumbprint Cookies Recipe
- Pin
Ingredients
Date Paste
- ▢ 6 ounces dates
- ▢ ½ cup hot water
Raspberry Chia Jam
- ▢ 4 ½ ounces frozen raspberries
- ▢ ¼ cup date paste
- ▢ ½ tablespoon chia seeds (see notes)
AB & J Breakfast Thumbprint Cookies
- ▢ 1 cup oats
- ▢ 1 tablespoon chia seeds
- ▢ ¼ cup almond butter
- ▢ ¼ cup date paste
- ▢ 2 tablespoons coconut oil
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon sea salt
- ▢ Almond butter (to drizzle)
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Chocolate Almond Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Breakfast Cookies with Oats and Nut Butter
Flourless Chickpea Peanut Butter Cookies
Prune Plum Pie Recipe
Ingredients
The Pie Filling
- 2 lb prune plums
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla
The Crust
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- ¾ cup cold butter , cut into chunks
- 2 tablespoons shortening
- 1 tablespoon fresh thyme leaves , chopped
Instructions
- Begin by making the crust. Place the flour, almond flour, sugar, and sea salt in your food processor and pulse to mix. Add the butter, shortening, and thyme leaves and whizz until a grainy dough forms. Transfer the dough to a large bowl and add a tablespoon of cold water. Quickly work this into the dough using your fingertips. Note: the dough will seem too wet at this point. Divide the dough into two pieces, about ¾ of the dough for the crust and the other ¼ for the cut-out top. Roll into disks, wrap with parchment paper, and place the dough into your fridge. Let it rest for a half hour. 1 ½ cups all-purpose flour, 1 cup almond flour, 2 tablespoons sugar, 1 teaspoon sea salt, ¾ cup cold butter, 2 tablespoons shortening, 1 tablespoon fresh thyme leaves
- Cut 2 pieces of parchment paper, slightly bigger than you’ll want your pie crust. Sprinkle a little flour on one piece and set the larger ball of dough on top. Press the ball down with your hands, shape it into a circle, and sprinkle with a bit of flour. Lay the second piece of parchment paper on top. Roll the dough into a circle about 1 ½ inches larger than your pie pan. Remove the top parchment piece of paper and use the bottom one to transfer the dough to the pie pan, placing it into the pan with the parchment paper up. Peel off the paper, press the dough into the pan, and crimp the edges with your fingers. Place the pie into your fridge.
- Again using the same 2 pieces of parchment paper, roll out the smaller ball to about ¼ inch thick. Use a cookie stamp to cut out the dough. Place the cut-outs on parchment paper on a plate or baking sheet and put them into your fridge.
- Preheat your oven to 375 degrees Fahrenheit. Pit and quarter your plums and add them to a large bowl. Toss with the sugar, flour, and vanilla. 2 lb prune plums, ¾ cup sugar, 3 tablespoons all-purpose flour, 2 teaspoons vanilla
- Check the pie crust in your fridge. Once it has hardened (from the cold) add the prunes and top with the cut-outs. Place the pie on a baking sheet (to catch any drips) and immediately place it into your oven.
- Bake the pie for 45 minutes, or until the crust is golden and the pie is bubbling at the sides. If the crust starts to brown too much, tent loosely with aluminum foil. Let the pie cool for at least a half hour before eating.
