Plum Pie Recipe
If you love the idea of a dessert that bursts with juicy, slightly tart fruit and has the perfect balance of sweet, spice, and buttery crispness, then you are in for a treat with this Plum Pie. This classic Plum Pie takes simple ingredients like fresh plums and a touch of ginger and turns them into a cozy, comforting dessert that feels like a warm hug on a plate. Whether you enjoy it as an after-dinner indulgence or a sweet snack during the day, the combination of tender fruit and golden, flaky crust is utterly irresistible.
Ingredients You’ll Need
The beauty of this Plum Pie recipe is in its simplicity: each ingredient plays a crucial role, creating a harmonious balance of flavors and textures. From the fresh plums that bring vibrant color and juicy sweetness, to the crystalized ginger adding a gentle spice, every element is essential to building the ultimate pie experience.
- Double crust pie pastry: Whether homemade or store-bought, it creates the flaky, buttery foundation for your pie.
- 2 ½ pounds fresh plums: Approximately 10 to 12 large plums, providing the star fruity flavor with a hint of tartness.
- ½ Granny Smith apple: Peeled and grated to add natural sweetness and to help thicken the filling.
- Juice of ½ a lemon: Brightens the filling and balances the sweetness perfectly.
- ¾ cup granulated sugar (170g): Sweetens the fruit while helping to draw out juices.
- 1 tablespoon crystalized ginger: Minced or substitute with ¼ teaspoon ground ginger for a warm spice kick.
- 4 tablespoons cornstarch (34g): Thickens the filling so it sets just right.
- ⅛ teaspoon salt: Enhances all the flavors.
- Pinch of cinnamon (optional): Adds an extra layer of cozy spice if you like.
- 1 large egg: Lightly beaten with 1 teaspoon cold water for brushing the crust to a beautiful golden finish.
How to Make Plum Pie
Step 1: Prepare the Pie Crust
Start by rolling out half of your pie crust dough into a 12-inch circle on a well-floured surface. Carefully lift and ease the dough into a 9-inch deep dish pie plate, leaving about an inch of dough hanging over the edge. Refrigerate this crust while you prepare the rest. Roll out the remaining dough on parchment paper into a rectangle about 10 by 14 inches and cut into eight strips roughly 1 ¼ inches wide. Place these on a baking sheet and chill as well. Preheating your oven to 400°F with a baking stone or rimmed sheet inside ensures a crispy bottom crust from the start.
Step 2: Prepare the Plum Filling
No peeling needed for the plums here! Cut them in half, remove the pits, and slice each half into approximately six wedges. Toss these juicy plum slices with the grated Granny Smith apple and lemon juice to keep things fresh and flavorful. In a separate bowl, whisk together the sugar, ginger, cornstarch, salt, and cinnamon if using, then sprinkle this over the plums and gently fold to combine. Letting the mixture rest for 15 minutes allows the flavors to meld beautifully.
Step 3: Assemble the Pie
Pour your luscious plum filling into the chilled pie crust, spreading it evenly. Weave the chilled dough strips over the top in a lattice pattern to create that classic, inviting look. Trim away any excess dough, then fold the overhang up and carefully crimp the edges to seal your pie. Brush the entire crust with the egg wash to help it turn a gorgeous golden brown as it bakes, and don’t forget a light dusting of sugar on top for extra sparkle and crunch.
Step 4: Bake to Perfection
Place your pie on the preheated baking stone or sheet and bake for 20 to 25 minutes, until the crust begins to glow a lovely golden color. Lower the temperature to 350°F and continue baking for another 40 to 45 minutes until the filling bubbles enticingly and the crust reaches a rich deep gold. Cool your Plum Pie on a wire rack for at least four hours to set the delicious filling properly — patience here is a must for the best texture!
How to Serve Plum Pie
Garnishes
Serving your Plum Pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes this dessert to a whole new level of indulgence. A sprinkle of toasted almonds or a dusting of powdered sugar can add a charming finishing touch and some lovely texture contrast.
Side Dishes
This Plum Pie pairs wonderfully with a cup of hot coffee or a fragrant herbal tea, balancing the sweet and tart flavors perfectly. For a heartier dessert spread, serve alongside a sharp cheddar cheese plate to create a delightful sweet-savory contrast that surprisingly works beautifully.
Creative Ways to Present
Think beyond the classic slice on a plate. Try serving warm Plum Pie filling over pancakes or waffles for brunch, or turn leftover pie into a stunning trifle layered with custard and whipped cream. Miniature versions baked in individual ramekins make for perfect party desserts that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Plum Pie with plastic wrap or foil and store it in the refrigerator. It will stay fresh and tasty for up to four days—perfect for enjoying a sweet treat throughout the week.
Freezing
You can freeze the unbaked pie wrapped tightly in plastic wrap and aluminum foil for up to two months. When you’re ready, bake it directly from the freezer, just adding extra time to the baking process until the crust is golden and filling bubbles.
Reheating
To bring back that fresh-baked feeling, reheat slices of Plum Pie in a preheated 350°F oven for 10 to 15 minutes. This will revive the flaky crust and warm the juicy filling delightfully. Microwave reheating can make the crust soggy, so oven heating is best!
FAQs
Can I use frozen plums to make Plum Pie?
Yes, frozen plums can be a good substitute when fresh are out of season, but make sure to thaw and drain them well to avoid excess moisture that can make the pie filling watery.
What can I substitute for crystalized ginger?
If you don’t have crystalized ginger, ground ginger works just fine—use about a quarter teaspoon. It will add warmth without the chewiness of the crystalized bits.
How do I prevent the crust from getting soggy?
Chilling the crust before adding the filling, using a preheated baking stone, and baking at a high temperature initially all help ensure the crust bakes up crisp and golden instead of soggy.
Can I use a store-bought pie crust for this recipe?
Absolutely! Store-bought crusts save time and still yield delicious results, especially if you choose those labeled as all-butter or premium for the best flavor.
How long does the Plum Pie filling need to set?
It’s important to let the pie cool for at least four hours at room temperature so the filling thickens and sets properly—this helps it slice beautifully without running.
Final Thoughts
Making this Plum Pie is like inviting a little slice of bliss into your kitchen. With vibrant plums, cozy hints of ginger, and a perfectly crisp crust, it’s a recipe you will return to again and again. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this wonderful Plum Pie experience—you won’t regret it!
PrintPlum Pie Recipe
This Plum Pie recipe features a delicious double crust filled with fresh, juicy plums combined with a hint of grated apple and aromatic spices. The sweet and slightly tangy filling is enveloped in a flaky, buttery crust finished with a classic lattice top. It’s a perfect dessert for late summer or early fall, offering a delightful balance of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes plus 4 hours cooling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- Double crust pie pastry, homemade or store-bought
Filling
- 2 ½ pounds fresh plums (10 to 12 large plums)
- ½ Granny Smith apple, peeled and grated
- Juice of ½ a lemon
- ¾ cup granulated sugar (170g)
- 1 tablespoon crystallized ginger, minced or ¼ teaspoon ground ginger
- 4 tablespoons cornstarch (34g)
- ⅛ teaspoon salt
- Pinch of cinnamon (optional)
Egg Wash
- 1 large egg, lightly beaten with 1 teaspoon cold water
Instructions
- Prepare the pie crust: Roll out half the pie crust into a 12-inch circle on a well-floured, clean work surface. Gently ease the dough into a 9-inch deep dish pie plate leaving a 1-inch overhang. Refrigerate until needed.
- Create lattice strips: Roll out the remaining dough onto a large piece of parchment paper into a 10 by 14-inch rectangle. Using a pizza cutter, fluted pastry wheel, or small sharp knife, cut the dough into 8 strips each measuring about 1 ¼ inches wide. Transfer the parchment and dough strips to a large baking sheet and refrigerate until needed.
- Preheat oven and prepare baking surface: Preheat your oven to 400°F (204°C). Line a baking stone or rimmed baking sheet with parchment or foil and place it in the oven to heat.
- Prepare the plums: Without peeling, cut the plums in half and remove the pits. Slice each half into about 6 slices. Combine the sliced plums and grated apple in a large bowl and drizzle with the juice of half a lemon. Set aside.
- Mix sugar and spices: In a small bowl, whisk together the granulated sugar, minced crystallized ginger (or ground ginger), cornstarch, salt, and cinnamon if using. Pour this sugar mixture over the plum and apple mixture, gently folding with a spatula until combined. Allow the mixture to sit for 15 minutes to macerate.
- Assemble the pie: Pour the plum filling into the prepared pie crust. Weave the lattice strips over the filling in a criss-cross pattern and trim any excess dough. Fold the dough overhang up and crimp together to seal the edges. Brush the entire crust with the egg wash and sprinkle lightly with granulated sugar for a glossy, slightly crunchy finish.
- Bake the pie: Place the pie on the preheated baking stone or baking sheet and bake at 400°F for 20 to 25 minutes or until the crust turns golden brown. Reduce the oven temperature to 350°F (177°C) and continue baking for another 40 to 45 minutes, or until the filling bubbles and the crust is a deep golden brown.
- Cool and serve: Remove the pie from the oven and cool it on a wire rack for at least 4 hours or until the filling is fully set. Slice and serve warm or at room temperature, optionally topped with ice cream for an extra indulgent treat.
Notes
- Using a sharp knife to pit and slice plums results in cleaner cuts and easier release of the pits.
- Allowing the fruit mixture to macerate helps to soften the plums and develop flavor before baking.
- If preferred, use ground ginger instead of crystallized ginger; however, crystallized ginger adds a nice texture and bright spicy note.
- Chilling the dough strips before assembling helps maintain the dough’s firmness for easier handling.
- Cooling the pie completely allows the filling to set properly, making it easier to slice.
- Leftover pie can be kept covered at room temperature for up to two days or refrigerated for up to four days.
- Serve with vanilla ice cream or whipped cream for added indulgence.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: plum pie, fruit pie, lattice crust pie, summer dessert, autumn dessert, homemade pie
