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Easy Spiced Plum Pie Recipe

This Easy Spiced Plum Pie Recipe is sweet and tart, with only 6 ingredients, and made in 20 minutes! It has a flaky crust and a delicious hint of cinnamon.

Easy Plum Pie

For this pie, I made my own pie crust, but you could definitely use a store-bought pie crust, the results will be very similar!

I don’t own a lattice cutter (but I definitely should!), so I used a Pizza cutter to make the lattice design. You can also use a simple knife, with the aid of a ruler or something similar to create even-sized strips.

Ingredients for this Easy Plum Pie

  • Sliced plums. For the filling. You can leave the plum skins intact
  • Granulated sugar. Helps sweeten your filling
  • Cinnamon. It gives aroma and adds flavor
  • Cornstarch. Helps as a thickening agent
  • Vanilla extract. Adds aroma and enhances flavors. Good quality vanilla extract goes a long way!
  • Unsalted cold butter, for dotting. It helps with consistency and flavor
  • Egg plus a dash of milk. For egg wash
  • Store-bought or homemade pie crust. I made my own pie crust, but feel free to use store-bought instead.

Take a look at the recipe card at the bottom of this post for the full recipe.

How to make this Easy Plum Pie (with how-to photos)

Heat oven to 375 F. Over a large bowl make the plum mixture, by mixing sugar, cinnamon, and cornstarch until well combined. Add mixture to your plum slices together with the vanilla extract; mix until plum slices are well coated.

Use a pie plate between 8 1/2 to 10 inches. Work your dough over a lightly floured surface. Cut a circle the size of your pie pan using a sharp knife, and trim the crust if there’s any left hanging on the sides. Cover your pie dish with dough and use a pizza cutter or lattice cutter to create your lattice design for the top crust. Spoon your filling of fresh plums into your crust-covered pie plate with a slotted spoon, to drain the excess liquid.

Moisten the edges of your bottom crust with egg wash and place your lattice pattern on top.

Cut the excess dough from the sides of your plate, brush your lattice with egg wash, and sprinkle with sugar if desired.

Place pie on a foil-covered baking sheet in the lowest position of the oven.

Bake for 30 minutes, if it’s browning too fast cover the edges with aluminum foil or a pie crust shield and bake for an additional 15 minutes or until golden brown.

Let cool over a wire rack for 2-3 hours, and serve with whipped cream or a scoop of vanilla ice cream!

Expert tips for the best pie

  • Don’t skip the cornstarch! fruits release juice when baked, and cornstarch works as a thickener. This will prevent a soggy pie filled with liquid
  • There’s no need to peel your plums for this plum pie recipe. Just slice your plums and mix them with sugar, cinnamon, and cornstarch for a delicious and easy filling.
  • Use plums that are firm, and avoid soft plums. This way you won’t end up with a mushy plum filling. Instead, you’ll have your soft plum slices for the perfect sweet pie filling.
  • Weave and create your lattice of the pie on top of a piece of parchment paper. Refrigerate and then transfer when ready to bake.
  • You can get creative with your lattice and use cookie cutters for cutting beautiful forms and then adding them to the top of the pie.
  • Brush the top of the pie with egg wash before baking for a beautiful, glossy finish
  • Use a silicone ring or aluminum foil to cover the border of your pie to avoid it getting darker than the rest of the pie. If you see your lattice is getting too brown and the pie is not ready yet, cover it entirely with a piece of aluminum foil

How to store Homemade pie

Once the pie is completely cooled, cover it with a dome or with plastic wrap at room temperature (in a cool place) and away from any heat sources. It will keep for up to 2 days.

If refrigerated, the pie will last for up to 4 days.

Easy Plum Pie

Frequently Asked Questions

Can I substitute another fruit for plums?

Yes, you can substitute other fruits like peaches, apricots, or any stone fruits. Just adjust the sugar level accordingly based on the sweetness of the fruit.

Can I omit the cinnamon?

While cinnamon adds a warm flavor to the pie, you can omit it if you prefer or substitute it with another spice like nutmeg or cardamom.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance. Store it in the refrigerator before baking. Bring it to room temperature before baking for best results.

Can I freeze this pie?

Yes, you can freeze the pie before or after baking. If freezing before baking, assemble the pie, wrap it tightly with plastic wrap, and then foil. If freezing after baking, allow the pie to cool completely, then wrap it well before freezing. Thaw overnight in the refrigerator before reheating.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, you can blind-bake the bottom crust before adding the filling. Simply line the pie dish with the bottom crust, prick it with a fork, line it with parchment paper, fill it with pie weights or dried beans, and bake for about 10-15 minutes before adding the filling.

How do I know when the pie is done baking?

The pie is done when the crust is golden brown and the filling is bubbling. You can also insert a knife into the center of the pie; it should come out hot and the fruit filling should be tender.

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Easy Plum Pie
Print Recipe
5 from 6 votes

Easy Plum Pie

This simple pie is sweet and tart, with only 6 ingredients and made in 20 minutes!
Prep Time20 minutes
Cook Time45 minutes
Additional Time1 hour
Total Time2 hours 5 minutes
Course: Pies and Tarts
Cuisine: American
Keyword: easy plum pie filling, how to make a plum pie from scratch, how to make a simple plum pie, how to make plum pie recipe, Maria Corcuera, sweet fix baker
Servings: 9 -in pie
Calories: 696kcal
Author: Maria Corcuera

Ingredients

  • 4 Cups Plums in thick slices
  • 3/4 Cups granulated sugar
  • 1/2 teaspoons ground cinnamon
  • 3 tablespoons cornstarch
  • 1 teaspoons Vanilla extract
  • 1 package Store bought or homemade pie crust
  • 1 unit egg, plus a dash of milk for egg wash
  • 1 tablespoons unsalted butter for dotting

Instructions

Filling:

  • Pre-heat your oven to 375 F
  • Mix sugar, cinnamon and cornstarch until well combined. Add mixture to your plum slices together with the vanilla extract; mix until plum slices are well coated
    4 Cups Plums, 3/4 Cups granulated sugar, 1/2 teaspoons ground cinnamon, 3 tablespoons cornstarch, 1 teaspoons Vanilla extract
  • Cover your pie plate with dough and use a pizza cutter or lattice cutter to create your lattice design
    1 package Store bought or homemade pie crust
  • Spoon your filling into your crust covered pie plate with a slotted spoon, to drain the excess liquid
    Scatter small bits of cold butter on top of your pie filling.
    1 tablespoons unsalted butter
  • Moisten the edges of your bottom crust with egg wash and start making your lattice. Cut the excess dough from the sides of your plate and brush your lattice with egg wash and sprinkle with sugar if desired
    1 unit egg, plus a dash of milk for egg wash
  • Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it’s browning too fast cover the edges with aluminum foil or a pie crust shield and bake for an additional 15 minutes or until golden brown. Let cool over a wire rack for 2-3 hours, and serve with whipped cream or vanilla ice cream!

Notes

  • Don’t skip the cornstarch! fruits release juice when baked, and cornstarch works as a thickener. This will prevent a soggy pie filled with liquid
  • There’s no need to peel your plums for this plum pie recipe. Just slice your plums and mix them with sugar, cinnamon, and cornstarch for a delicious and easy filling.
  • Use plums that are firm, and avoid soft plums. This way you won’t end up with a mushy plum filling. Instead, you’ll have your soft plum slices for the perfect sweet pie filling.
  • Weave and create your lattice of the pie on top of a piece of parchment paper. Refrigerate and then transfer when ready to bake.
  • You can get creative with your lattice and use cookie cutters for cutting beautiful forms and then adding them to the top of the pie.
  • Brush the top of the pie with egg wash before baking for a beautiful, glossy finish
  • Use a silicone ring or aluminum foil to cover the border of your pie to avoid it getting darker than the rest of the pie. If you see your lattice is getting too brown and the pie is not ready yet, cover it entirely with a piece of aluminum foil

Nutrition

Serving: 1g | Calories: 696kcal | Carbohydrates: 80g | Protein: 9g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 363mg | Fiber: 5g | Sugar: 29g

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