Plum Pie

Ever bite into something so good you just have to make it again? This plum pie is like that. It’s got the bright and tart flavor of fresh plums all wrapped up in a sweet and buttery crumble topping. Each bite is a mix of tart and sweet with just the right amount of crunch. And the best part—you don’t need to be a baking pro. This pie is super easy and perfect for those fresh plums from the store or your garden. Ready to bake? Let’s do this!

Ingredients for Plum Pie

• Fresh plums: These juicy plums give the pie a fresh and tart kick. Got red, black or a mix? They’ll all work!
• Lemon juice: Just a squeeze of lemon juice keeps the plums vibrant and tangy. Got a bottle of lemon juice in the fridge? That works too.
• Sugar: White sugar adds sweetness to both the filling and topping, balancing the tartness of the plums. You can swap in brown sugar for a rich and caramel-like flavor.
• All-purpose flour: Flour helps thicken up the filling so it’s not too runny and gives the crumble its signature texture.
• Ground cinnamon: Cinnamon adds cozy, warm flavors to the filling. If you love cinnamon, add a little extra!
• Frozen deep-dish pie crust: A premade pie crust saves you time and still tastes great. Feeling ambitious? Swap it out for a homemade crust.
• Ground nutmeg: A dash of nutmeg in the topping makes it fragrant and extra special.
• Cold butter: Butter in the topping makes it rich and crumbly. Keep it cold so the topping stays crumbly and doesn’t just melt into the pie.

Directions

Step 1: Get the oven and plums ready

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First, preheat your oven to 375°F. Slice the plums and toss them in a bowl with the lemon juice—this keeps them from browning and adds a nice zing.

Step 2: Mix up the filling

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In another bowl, stir together the sugar, flour, salt and cinnamon. Sprinkle this over the plums and gently mix to coat them evenly. Pour the plums into the pie crust and spread them out.

Step 3: Make that crumble

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Combine the sugar, flour, cinnamon and nutmeg in a small bowl to make the topping. Cut in the cold butter until the mix looks like coarse crumbs—you can use a pastry cutter or just your fingers. Sprinkle the crumble over the plums.

Step 4: Bake to golden perfection

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Pop the pie in the oven and bake for 50 to 60 minutes or until you see the filling bubbling and the topping turning golden. If the crust edges brown too fast, cover them with foil for the last 20 minutes. Let the pie cool on a wire rack once done.

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Plum Pie Variations

• Mix in other fruits: Have some peaches or berries around? Toss them in for a fun twist! It’s a great way to mix things up.
• Add some nuts: Looking for more crunch? Stir some chopped almonds or pecans into the crumble topping.
• Spice it up: Want to experiment? Try adding a pinch of cardamom or ginger for a unique flavor kick.

How to Store Plum Pie

Let the pie cool completely and then cover it with foil or plastic wrap and store it in the fridge. It’ll stay fresh for up to three days.

Can you freeze plum pie?

Yes! Once it’s cool, wrap it tightly in plastic wrap and a layer of foil and then freeze for up to three months. Thaw in the fridge overnight and reheat at 350° until warmed through.

Plum Pie Recipe Tips

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What can I serve with plum pie?

Serve a slice with vanilla ice cream or whipped cream for a classic combo.

Can I use frozen plums for this pie?

Frozen plums work just fine—just make sure to thaw and drain them well before using.

How can I tell when the pie is done?

It’s done when the filling is bubbly and the crumble is golden. Cover the edges with foil if they start browning too quickly.

Can I make the pie crust from scratch?

Absolutely! If you’ve got a favorite pie crust recipe, use that instead of a store-bought one.