Preheat the oven to 185°C / 365°F.

Halve the plums and remove their pits.

Combine the plums with 50 ml dark rum, 35 g brown sugar, and 20 g flour.

Mix the plum filling until the fruit is evenly coated.

Add 290 g flour, baking powder, 100 g brown sugar, salt, and cold butter to a mixing bowl.

Rub the butter mixture with your fingertips until it forms even crumbs.

Add almond extract and cold water to the crumbs.

Press the mixture together with your fingertips to form large dough clumps.

Divide the dough mixture into two equal portions.

Press one dough portion over the base of the pie pan.

Build a raised crust around the edge of the pie pan.

Stir the plum filling once more and spread it over the crust.

Chop the almonds with a knife.

Mix the chopped almonds into the remaining dough portion.

Crumble the almond dough evenly over the plums.

Bake the pie for 45 minutes until the topping is golden.

Cool the pie slightly before slicing and serving.