🥧 Classic Plum Pie – Juicy, Sweet & Buttery
This Plum Pie is a rustic twist on traditional fruit pies. Juicy plums, warm spices, and a buttery, flaky crust come together in this crowd-pleasing dessert that’s perfect for late summer and early fall.
💜 Why You’ll Love This Plum Pie
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✅ Made with fresh, ripe plums
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✅ Uses simple pantry staples
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✅ Flaky homemade (or store-bought) crust
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✅ Not too sweet – lets the plums shine!
🛒 Ingredients
For the Filling:
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5 cups fresh plums, pitted and sliced
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¾ cup granulated sugar (adjust to taste)
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1 tbsp lemon juice
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2 tbsp cornstarch or flour
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1 tsp ground cinnamon
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½ tsp ground ginger or nutmeg (optional)
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Pinch of salt
For the Crust:
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1 double pie crust (homemade or store-bought)
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1 egg (for egg wash)
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1 tbsp coarse sugar (for sprinkling)
👩🍳 Instructions
1. Prepare the Crust
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Roll out one crust and place in a 9-inch pie plate. Keep second crust chilled for lattice or top.
2. Make the Filling
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In a large bowl, toss sliced plums with sugar, lemon juice, cornstarch, cinnamon, and salt. Let sit for 10 minutes to macerate.
3. Assemble the Pie
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Pour the plum filling into the bottom crust.
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Add top crust: lattice or full cover (vent with slits).
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Crimp the edges to seal and brush with egg wash.
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Sprinkle with coarse sugar.
4. Bake
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Preheat oven to 375°F (190°C).
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Bake 45–55 minutes, until crust is golden and filling is bubbly.
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If edges brown too quickly, cover with foil.
5. Cool & Serve
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Let pie cool at least 2–3 hours before slicing. This helps it set!
🍨 Serving Ideas
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Serve warm with a scoop of vanilla ice cream
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Drizzle with honey or whipped cream
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Pair with black tea or mulled wine
💡 Tips & Variations
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Add a handful of raspberries for a flavor pop
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Use almond extract instead of vanilla for a bakery-style twist
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Mix yellow and red plums for color and tartness
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Try a crumb topping instead of a full crust
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