Easy Fresh Plum Pie Recipe

Are you in the mood for a tasty dessert that’s easy to prepare and full of flavor?  Look no farther than this simple recipe for fresh plum pie!

This pie’s juicy plum filling and buttery, flaky crust make it the ideal way to highlight the sweetness of fresh plums.

This pie comes together easily and is sure to impress with its balance of tart and sweet flavors.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ cup ice water

For the filling:

• 6-8 ripe plums, pitted and sliced (about 4 cups)
• ¾ cup granulated sugar (adjust based on plum sweetness)
• 2 tablespoons cornstarch (for thickening)
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces (to dot on top of the filling)

For the topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions:

1. Prepare the Pie Crust:

• In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and, using a pastry cutter or your hands, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Slowly add ice water, 1 tablespoon at a time, and mix until the dough begins to form. Be careful not to overmix. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Plum Filling:

• In a large bowl, combine sliced plums, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Gently toss the mixture until the plums are coated evenly.

3. Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• Roll out one of the dough discs on a lightly floured surface to fit a 9-inch pie dish. Gently place the rolled-out dough into the pie dish, allowing the edges to hang over.
• Pour the plum filling into the crust, and dot with the small pieces of butter.
• Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

4. Bake the Pie:

• Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
• Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

5. Cool and Serve:

• Allow the pie to cool for at least 2 hours before slicing. This will help the filling set. Serve with a scoop of vanilla ice cream or whipped cream for an extra treat!