Plum & Hazelnut Pie

• Pastry for single-crust deep-dish pie (9 inches)
• 4 cups sliced fresh plums (about 8)
• 2 tablespoons hazelnut liqueur, optional
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup finely chopped hazelnuts, toasted
• 3 tablespoons cold butter, cubed

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2. Preheat oven to 375u0b0. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to pastry shell.
3. For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture.
4. Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack.

pastry, fresh plums, hazelnut liqueur, sugar, allpurpose, salt, brown sugar, flour, hazelnuts, cold butter

Taken from www.tasteofhome.com/recipes/plum-hazelnut-pie/ (may not work)