Fresh Plum Pie

Plum pie with a slice taken out and fresh plums in the background

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5 from 12 votes

Slightly tart and naturally sweet juicy plums are baked until tender in a buttery, flaky pie crust

Prep Time25

Cook Time1

Cooling4

Total Time5 25

Course: Dessert

Cuisine: American

Keyword: dessert, pie, plum

Servings:

Calories: 170kcal

Author: Tricia

Ingredients

Double crust pie pastry homemade or store-bought
2 ½ pounds fresh plums 10 to 12 large plums
½ Granny Smith apple peeled and grated on a large box grater
juice of ½ a lemon
¾ cup granulated sugar (170g)
1 tablespoon crystalized ginger minced or ¼ teaspoon ground ginger
4 tablespoons cornstarch (34g)
⅛ teaspoon salt
pinch of cinnamon (optional)
1 large egg lightly beaten with 1 teaspoon cold water for brushing on pastry

Instructions

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.
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 (1 ¼-inch) strips. Transfer the parchment and dough strips to a large baking sheet and refrigerate until needed.
Preheat oven to 400°F. Line a baking stone or rimmed baking sheet with parchment or foil. Place in the oven to preheat.

Prepare the plums:

Do not peel the plums. Cut the plums in half and remove the pit. Cut each half into about 6 slices. Transfer the sliced plums and grated apple to a large bowl and drizzle with lemon juice. Set aside.
In a separate small bowl whisk together the sugar, ginger, cornstarch and salt. Pour the sugar mixture over the plums and fold together with a spatula until combined. Set aside for 15 minutes.
Pour the plum mixture into the prepared crust. Weave a lattice design over the filling and trim away any excess dough. Fold the dough overhang up and crimp together to seal. Brush the egg wash over the crust and sprinkle lightly with sugar.
Bake immediately for 20 to 25 minutes, or until golden brown. Reduce the oven temperature to 350°F and continue baking until the juices are bubbling and the crust is deep golden brown, about 40 to 45 minutes more. Cool on a wire rack for 4 hours or until the filling is set.
Slice and serve topped with ice cream if desired.

Notes

We recommend using a lattice crust or dough cut-outs to cover the filling instead of a solid top. This helps the moisture escape and evaporate easily. A solid crust will keep too much steam inside the pie making the filling extremely juicy

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition