Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.

Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Add the cane sugar, honey, flour, cornstarch, and cinnamon to a large mixing bowl.

Slice the plums into thin slices. Add plums to the mixing bowl with the sugar.

Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is 1/4-inch thick, it should be about 10 inches diameter.

Transfer the dough to the prepared baking sheet. Transfer the filling onto the pie crust, leaving about a 1-inch boarder of crust around the sides.

Fold the excess dough into the middle to create the crust.

To make the topping: In a small dish, add the honey and water. Microwave for 20 seconds to melt the honey. Brush the top of the crust with the honey and sprinkle with sliced almonds.

Bake for 35 to 40 minutes or until the crust is golden brown.

Allow to cool completely on the baking sheet. Sprinkle the top with turbinado sugar before serving (optional).