Easy Plum Pie
This Easy Plum pie is sweet and tart, with only 6 ingredients and made in 20 minutes!
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. 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. 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.
How to make this Easy Plum Pie (with how-to photos)
Preheat 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.
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. 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.
Scatter small bits of cold butter on top of your pie filling.
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, and brush your lattice with egg wash and sprinkle with sugar if desired.
Place the 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 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 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.
Follow these links for more Pie and Tart recipes:
- Caramelized Walnut, Mango & Vanilla Ice Cream Tart
- French Grape & Brie Pastry Pockets
- Fresh Cherry Pie
- Bourbon & Cinnamon Apple Pie
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
Easy Plum Pie
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 coated4 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 design1 package Store bought or homemade pie crust
- Spoon your filling into your crust covered pie plate with a slotted spoon, to drain the excess liquidScatter 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 desired1 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
Such an easy recipe and amazing flavor