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Plum Pie Recipe

Plum Pie Recipe
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★★★★★

5.3 from 25 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Keywords: plum pie, fruit pie, lattice crust pie, summer dessert, autumn dessert, homemade pie

Find it online: https://recipeswithmia.com/plum-pie-recipe/