There's nothing quite like the aroma of a freshly baked plum pie recipe wafting through your kitchen on a warm summer afternoon. This incredible plum pie recipe combines the natural tartness of ripe plums with warm spices and a perfectly flaky crust that will have your family begging for seconds. Whether you're a seasoned baker or just starting your culinary journey, this plum pie recipe delivers consistent, mouthwatering results every single time.
I've spent years perfecting this plum pie recipe, and today I'm sharing all my secrets with you. From selecting the perfect plums to creating that golden, buttery crust, you'll discover why this homemade plum pie has become my go-to dessert for special occasions and everyday treats alike.
Background & Why This Plum Pie Recipe Stands Out
What makes this plum pie recipe truly special is its perfect balance of sweet and tart flavors that celebrate the natural essence of fresh stone fruit. Unlike many traditional fruit pies that rely heavily on sugar, this plum pie recipe allows the natural juices and complex flavors of the plums to shine through while maintaining just the right amount of sweetness. The secret lies in the careful selection of spices and the unique preparation method that prevents the dreaded soggy bottom crust.
This plum pie recipe has been passed down through generations, with each baker adding their own special touch. The combination of cinnamon, nutmeg, and a hint of lemon juice creates a flavor profile that's both familiar and surprisingly sophisticated. What truly sets this plum pie recipe apart is the lattice topping technique that not only looks stunning but also allows the filling to caramelize beautifully while maintaining the perfect texture throughout the baking process.
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Ingredients
For the Pie Crust:
- All-purpose flour
- Salt
- Granulated sugar
- Cold unsalted butter, cubed
- Ice water
For the Plum Filling:
- Fresh ripe plums, pitted and sliced
- Granulated sugar
- Brown sugar
- Cornstarch
- Ground cinnamon
- Ground nutmeg
- Fresh lemon juice
- Vanilla extract
- Butter, cut into small pieces
For Assembly:
- Egg, beaten (for egg wash)
- Coarse sugar for sprinkling
See recipe card for quantities.
Instructions
Prepare the Perfect Pie Crust
- Combine flour, salt, and sugar in a large mixing bowl
- Add cold butter cubes and cut into flour mixture until it resembles coarse crumbs
- Gradually add ice water, one tablespoon at a time, until dough comes together
- Divide dough in half, wrap in plastic, and refrigerate for at least 1 hour
Create the Flavorful Plum Filling
- Wash and pit fresh plums, then slice into ¼-inch thick wedges
- In a large bowl, combine sliced plums with both sugars, cornstarch, and spices
- Add lemon juice and vanilla extract, tossing gently to coat evenly
- Let mixture sit for 15 minutes to allow juices to develop
Assemble Your Masterpiece
- Roll out bottom crust and place in 9-inch pie pan
- Fill with prepared plum mixture and dot with butter pieces
- Roll out top crust and create lattice pattern or full top crust with vents
- Brush with egg wash and sprinkle with coarse sugar
Bake to Golden Perfection
- Preheat oven to 425°F and place pie on bottom rack
- Bake for 20 minutes, then reduce temperature to 375°F
- Continue baking for 35-40 minutes until crust is golden and filling bubbles
- Cool completely on wire rack before serving (at least 3 hours)
- Step 1: Prepare the Perfect Pie Crust
Mix flour and butter into a coarse dough and chill.
- Step 2: Create the Flavorful Plum Filling
Slice plums and mix with sugar, spices, and lemon juice.
- Step 3: Assemble Your Masterpiece
Assemble pie with filling, lattice top, and sugar sprinkle.
- Step 4: Bake to Golden Perfection
Bake until golden and bubbly, then cool fully before serving.
Expert Cooking Tips
This plum pie recipe benefits from several professional techniques that ensure perfect results every time. Here are my top recommendations for success:
Plum Selection and Preparation Choose plums that are ripe but still firm to the touch. Overly soft plums will release too much juice and create a soggy crust. The best varieties for this plum pie recipe include Italian prune plums, red plums, and black plums, each offering unique flavor profiles.
Crust Perfection Techniques
- Keep all ingredients cold throughout the process
- Don't overwork the dough; this prevents tough, chewy results
- Blind bake the bottom crust for 10 minutes if you prefer extra crispness
- Use pie weights or dried beans when pre-baking
Filling Enhancement Methods
- Toss plums with sugar mixture at least 30 minutes before baking
- Add a tablespoon of tapioca starch for extra thickening power
- Include a pinch of cardamom for an exotic flavor twist
- Strain excess juices if mixture appears too wet
Recipe Variations & Substitutions
Transform this basic plum pie recipe into exciting new creations with these creative variations and dietary substitutions:
Flavor Variations Create a spiced plum pie by adding ½ teaspoon ground ginger and ¼ teaspoon allspice to the filling. For a more sophisticated version, incorporate 2 tablespoons of brandy or rum into the plum mixture. Almond lovers can add ½ teaspoon almond extract and top with sliced almonds.
Dietary Adaptations
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend
- Vegan Version: Replace butter with cold coconut oil and use plant milk for egg wash
- Sugar-Free Alternative: Use monk fruit sweetener or stevia in place of granulated sugar
- Low-Carb Modification: Create a crumble topping using almond flour instead of traditional crust
Seasonal Substitutions While this plum pie recipe shines with fresh summer plums, you can adapt it year-round. Frozen plums work well; just thaw and drain excess liquid first. Combine plums with apples, pears, or peaches for mixed fruit versions.
Equipment Recommendations
Success with this plum pie recipe depends on having the right tools for the job. A 9-inch glass or ceramic pie dish ensures even baking and allows you to monitor the bottom crust's progress. A pastry cutter makes quick work of incorporating butter into flour, though two knives or your hands work in a pinch.
Rolling pins with adjustable rings help achieve consistent crust thickness, while a bench scraper assists with dough handling. Pie weights or dried beans are essential for pre-baking crusts. Don't forget parchment paper for easy cleanup and a wire cooling rack for proper pie cooling.
Storage & Meal Prep Tips
Proper storage extends the life of your homemade plum pie recipe creation significantly. Here's how to keep it fresh and delicious:
Short-Term Storage Cover finished pie loosely with plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The pie actually improves in flavor after the first day as the spices meld together.
Make-Ahead Strategies
- Prepare pie crust dough up to 3 days in advance; wrap tightly and refrigerate
- Assemble entire unbaked pie and freeze for up to 3 months
- Pre-cut plums and toss with sugar mixture; refrigerate overnight for enhanced flavors
- Bake completely and freeze wrapped pie for up to 2 months
Reheating Instructions Warm individual slices in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as it makes the crust soggy.
Grandma's Secret That Changed Everything
The most transformative secret in this plum pie recipe isn't what you add; it's what you remove. After tossing your sliced plums with the sugar and spice mixture, let them sit in a colander for exactly 20 minutes. This allows excess juices to drain away, preventing the soggy bottom crust that ruins so many homemade pies. Save those drained juices though; they make an incredible syrup for pancakes or ice cream.
The second game-changing secret involves the butter placement in your plum pie recipe. Instead of dotting butter pieces randomly over the filling, create small wells in the plum mixture and nestle butter pieces into these pockets. This technique ensures even distribution and prevents butter from pooling in one area, creating a more consistent texture throughout your finished pie.
FAQ
Do you have to peel plums before baking?
No, you don't need to peel plums for this plum pie recipe. The skin adds beautiful color, extra nutrients, and a slight textural contrast that enhances the overall eating experience. The skin becomes tender during baking and contributes to the pie's rustic charm.
How to make delicious plum pie?
The key to a delicious plum pie recipe lies in balancing sweet and tart flavors. Use a mix of ripe and slightly firm plums, add just enough sugar to complement the fruit's natural sweetness, and include warm spices like cinnamon and nutmeg. Don't forget to let the filling rest before baking to develop deeper flavors.
What is Dolly Parton's favorite pie?
While Dolly Parton has mentioned loving various fruit pies, she's particularly fond of traditional Southern pies. However, this plum pie recipe would certainly earn her approval with its perfect balance of sweet and tart flavors that Southern bakers prize.
Is plum pie a thing?
Absolutely! Plum pie recipe variations have been enjoyed for centuries across many cultures. European bakers have long celebrated plum tarts and pies, while American settlers adapted these recipes using local plum varieties. This plum pie recipe continues that delicious tradition.
Sweet Endings and New Beginnings
This incredible plum pie recipe represents more than just a dessert; it's a celebration of summer's bounty and the joy of homemade baking. The combination of perfectly spiced plums nestled in a buttery, flaky crust creates memories that last long after the last bite disappears. Whether you're serving this plum pie recipe at a family gathering or enjoying a quiet slice with your morning coffee, you're participating in a time-honored tradition of turning simple ingredients into something truly magical.
As you master this plum pie recipe, consider exploring other seasonal fruit desserts that showcase nature's sweetness. Try your hand at homemade plum jelly, which captures the essence of fresh plums in a spreadable form perfect for toast or pastry fillings. For those who love fruit desserts with a different twist, a cherry crumble pie offers similar satisfaction with its own unique flavor profile and irresistible crumbly topping that pairs beautifully with vanilla ice cream.
With love from my kitchen to yours,
Kaitlyn Reed
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Pairing
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Plum Pie Recipe
Equipment
- 9-inch pie dish Glass or ceramic recommended
- Rolling pin Adjustable rings preferred
- Pastry cutter Or use two knives or hands
- Bench scraper Helps with dough handling
- Parchment paper For cleanup and baking
- Wire rack For cooling the pie
- Pastry brush For egg wash application
- Colander To drain plum juices
- Pie weights/beans For optional blind baking
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold, cubed
- 6–8 tablespoon ice water add gradually until dough forms
Plum Filling
- 3 lbs ripe plums pitted and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoon lemon juice fresh
- 1 tablespoon vanilla extract
- 2 tablespoon butter cut into small pieces
For Assembly
- 1 egg beaten for egg wash
- 2 tablespoon coarse sugar for sprinkling on top crust
Instructions
- Make crust dough and chill
- Toss sliced plums with filling ingredients
- Let plum mixture sit and strain excess juice
- Roll out dough and fill pie dish
- Add filling and butter pieces
- Top with lattice crust, egg wash, and sugar
- Bake at 425°F for 20 min, then at 375°F for 35–40 min
- Cool for at least 3 hours on a wire rack
Anita Higgins says
Made this plum filling today and put it in a gluten free crust. Added almond extract instead of vanilla. This is such a good plum filling for the pie. Tasted rich like cherry filling. Great recipe
Ashley says
I absolutely love your twist, Anita! Using a gluten-free crust and swapping vanilla for almond extract is such a creative spin and it sounds like it tasted rich and cherry-like, just the way plum filling should be. So glad it turned out delicious and that the filling impressed! Thanks for sharing your variation.