Plum Pie: The Underrated Dessert That Deserves Your Attention

Picture this: a buttery, flaky crust hugging a filling so juicy it practically winks at you. Plum pie doesn’t get the hype it deserves—apple pie stole the spotlight, and honestly, it’s overrated. Plums bring the perfect balance of tart and sweet, with a texture that’s neither mushy nor crunchy.

And the color? A deep, jewel-toned purple that puts other pies to shame. If you’ve never tried it, you’re missing out.

Let’s fix that.

Why This Plum Pie Recipe Slaps

This isn’t just another pie recipe. The crust is golden and crisp, while the filling stays lusciously thick—no soggy bottoms here. Plums caramelize slightly as they bake, creating a flavor that’s richer than your average fruit pie.

Plus, a hint of cinnamon and lemon zest elevates it from “good” to “where has this been all my life?”

Ingredients You’ll Need

• For the crust: 2 ½ cups all-purpose flour, 1 cup cold butter (cubed), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
• For the filling: 6 cups sliced plums (about 10-12 plums), ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp cinnamon, ½ tsp vanilla extract
• For topping: 1 egg (for egg wash), 1 tbsp coarse sugar (optional but highly recommended)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and sugar in a food processor. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water until the dough just comes together.

   Divide into two disks, wrap, and chill for 1 hour.

2. Prep the filling: Toss sliced plums with sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let it sit for 15 minutes—this helps the flavors marry (unlike your ex, these actually commit).
3. Roll and assemble: Roll out one dough disk for the bottom crust. Fit it into a 9-inch pie dish.

   Add the filling. Roll out the second disk, place it on top, and crimp the edges. Cut slits for steam to escape.

4. Bake: Brush the top with egg wash, sprinkle with coarse sugar, and bake at 375°F for 45-50 minutes until the crust is golden and the filling bubbles.

How to Store Your Plum Pie

At room temperature, it’ll last 2 days (if it survives that long).

For longer storage, refrigerate for up to 5 days. Reheat slices in the oven for 10 minutes at 300°F to revive the crust’s crispiness. You can also freeze the baked pie for up to 3 months—just thaw and reheat.

Why This Pie is Actually Good for You

Plums are packed with antioxidants, fiber, and vitamins A and C.

Compared to other pies, this one uses less sugar, letting the fruit’s natural sweetness shine. The crust? Butter is a dairy product—that counts as calcium, right? (We’re stretching, but hey, enjoy your pie guilt-free.)

Common Mistakes to Avoid

• Overworking the dough: Tough crusts happen when you treat the dough like a stress ball.

  Handle it gently.

• Skimping on cornstarch: Without enough thickener, you’ll get a soupy mess. Measure precisely.
• Baking too soon: Let the pie cool for at least 2 hours. Cutting into it early turns the filling into lava.

  Patience is key.

Alternatives for the Adventurous Baker

No plums? Try peaches or apricots for a sweeter twist. For a gluten-free version, swap the flour for a 1:1 GF blend.

Vegan? Use coconut oil instead of butter and a flax egg for the wash. Want extra crunch?

Add a streusel topping instead of a full crust.

FAQs

Can I use frozen plums?

Yes, but thaw and drain them first. Frozen plums release more liquid, so add an extra tablespoon of cornstarch to avoid a watery filling.

Why is my crust soggy?

You might have skipped the egg wash or underbaked the pie. Another culprit?

Letting the filling sit in the unbaked crust too long before baking.

Can I make this pie ahead of time?

Absolutely. Assemble the pie and freeze it unbaked. When ready, bake straight from frozen—just add 10-15 minutes to the baking time.

Do I have to peel the plums?

Nope.

The skin adds color and texture. But if you’re anti-skin, blanch the plums first to peel them easily.

Final Thoughts

Plum pie is the unsung hero of desserts—easy to make, stunning to look at, and impossible to resist. Whether you’re a pie pro or a newbie, this recipe delivers every time.

So grab those plums and get baking. Your future self (and anyone within slicing distance) will thank you.