Easy Cherry and Plum Pie: The Lazy Baker’s Dream Dessert

Picture this: You need a dessert that looks like you spent hours on it, but secretly took less effort than scrolling through your ex’s Instagram. Enter the Easy Cherry and Plum Pie. It’s sweet, tangy, and so simple even your microwave could probably make it (okay, maybe not).

No fancy skills, no obscure ingredients—just a flaky, fruity masterpiece that’ll have everyone asking for seconds. Ready to become the hero of your next potluck? Let’s go.

Why This Recipe Slaps

This pie is the ultimate crowd-pleaser because it’s foolproof.

The combo of cherries and plums gives you a perfect balance of sweet and tart, while the buttery crust? Chef’s kiss. Plus, it’s versatile—serve it warm with ice cream, cold with coffee, or straight from the pan at 2 AM (we won’t judge).

And here’s the kicker: it uses store-bought crust.

Because life’s too short to stress over pastry dough. Unless you’re into that sort of thing—then by all means, flex your culinary muscles.

Ingredients You’ll Need

• 2 store-bought pie crusts (or homemade if you’re fancy)
• 2 cups cherries, pitted and halved
• 2 cups plums, pitted and sliced
• 3/4 cup granulated sugar (adjust to taste)
• 2 tbsp cornstarch (to thicken the filling)
• 1 tbsp lemon juice (for that zing)
• 1 tsp vanilla extract (because why not?)
• 1/2 tsp cinnamon (optional, but highly recommended)
• 1 egg, beaten (for the glaze)
• 1 tbsp coarse sugar (for sprinkling)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Because pies don’t bake themselves.

   Yet.

2. Mix the filling: In a bowl, toss cherries, plums, sugar, cornstarch, lemon juice, vanilla, and cinnamon until everything’s coated. Let it sit for 10 minutes—this helps the flavors get to know each other.
3. Roll out the crust: Place one pie crust in a 9-inch pie dish. Trim the edges if they’re hanging over like your grandma’s tablecloth.
4. Add the filling: Dump that fruity goodness into the crust.

   Spread it evenly—no one wants a lopsided pie.

5. Top it off: Place the second crust over the filling. Crimp the edges with a fork or your fingers (channel your inner artist). Cut a few slits in the top so steam can escape.

   Or don’t, and live dangerously.

6. Glaze and bake: Brush the top with beaten egg, sprinkle coarse sugar, and bake for 45–50 minutes until golden brown. If it starts browning too fast, cover it loosely with foil.
7. Cool it: Let the pie sit for at least 30 minutes before slicing. Yes, waiting is the hardest part.

How to Store This Masterpiece

Room temperature: Cover the pie with foil or plastic wrap, and it’ll last 2 days.

If it lasts that long.

Fridge: Store it in an airtight container for up to 5 days. Pro tip: Reheat slices in the oven for that fresh-baked vibe.

Freezer: Wrap the pie tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Why This Pie Is Basically a Superfood (Kinda)

Okay, fine, it’s dessert.

But cherries and plums are packed with antioxidants and fiber, so technically, this pie is a health food. IMO, that justifies a second slice. Plus, baking is therapeutic—stress relief counts as self-care, right?

Common Mistakes to Avoid

• Overfilling the pie: Leave some space at the top, or you’ll have a fruity volcano erupting in your oven.
• Skimping on cornstarch: Without enough thickener, you’ll get a soggy crust.

  Nobody likes a soggy bottom.

• Cutting into the pie too soon: Patience, grasshopper. Let the filling set, or it’ll ooze everywhere.

Swaps and Substitutions

No cherries? Use all plums or swap in peaches.

Vegan? Use a plant-based crust and skip the egg wash. Out of cornstarch?

Flour works in a pinch, but you’ll need a bit more. FYI, this recipe is forgiving—experiment and make it yours.

FAQs

Can I use frozen fruit?

Absolutely! Just thaw and drain it first to avoid excess liquid.

Your pie will still slay.

Do I need to peel the plums?

Nope. The skin adds color and texture. Plus, peeling fruit is for overachievers.

Can I make this pie ahead of time?

Yes!

Assemble it, wrap tightly, and refrigerate overnight. Bake it the next day—just add a few extra minutes to the baking time.

Why is my crust soggy?

Did you forget the cornstarch? Or maybe you skipped the egg wash, which helps seal the crust.

Either way, better luck next time.

Can I use a different sugar?

Sure. Brown sugar adds depth, and coconut sugar works if you’re into that. Just adjust to taste.

Final Thoughts

This Easy Cherry and Plum Pie is the dessert equivalent of a mic drop.

It’s quick, delicious, and guaranteed to impress—even if your cooking skills peak at microwaving leftovers. So grab those fruits, roll up your sleeves (or don’t), and bake your way to glory. Happy baking, lazy geniuses.