Plum pie is a delightful dessert that combines the natural sweetness of ripe plums with a hint of tartness, making it the perfect balance of flavors. With its flaky, buttery crust and vibrant filling, this pie is both a treat for the eyes and the taste buds. Whether you’re baking it in the heart of summer or to celebrate the arrival of autumn, plum pie brings a refreshing change from the typical fruit pies, offering a unique twist that’s sure to become a favorite.
The beauty of plum pie lies in its simplicity. The filling consists of ripe, juicy plums, sugar, and a touch of lemon juice to highlight their natural tang. A bit of cinnamon, nutmeg, or ginger can be added to bring warmth and depth to the flavor, without overshadowing the plums themselves. As the pie bakes, the juices from the plums meld with the sugar and spices, creating a thick, luscious filling that oozes out when you take a slice.
The crust is just as important, offering a light and flaky texture that complements the softness of the plum filling. A classic homemade pie crust, made with butter and a touch of salt, brings the right amount of richness and crunch to the dish. For a beautiful touch, a lattice crust can be used on top, allowing the filling to peek through and adding a rustic charm to the pie.
What makes plum pie so special is how well it pairs with different toppings. A scoop of vanilla ice cream or a dollop of freshly whipped cream enhances the sweetness, while a sprinkle of cinnamon sugar on top before baking adds a little extra flavor. Even a drizzle of caramel sauce can elevate this pie into an indulgent dessert.
Plum pie is perfect for any occasion, whether it’s a holiday gathering, a family dinner, or simply an afternoon treat. It’s a dessert that feels homemade and special, offering the perfect balance of sweet and tart in every bite. With its vibrant color and deliciously unique flavor, plum pie is bound to become a dessert you return to again and again.
Ingredients
- 2 cups all-purpose flour For the pie crust
- 1 cup unsalted butter Chilled and cut into small cubes
- 1/4 cup ice water More if needed
- 6 cups plums Pitted and sliced
- 3/4 cup granulated sugar For the filling
- 1/4 cup cornstarch For thickening the filling
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice Freshly squeezed
- 1 unit egg Beaten, for egg wash
Instructions
- In a large bowl, combine all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter or your hands to blend together until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a separate bowl, combine sliced plums, granulated sugar, cornstarch, ground cinnamon, and freshly squeezed lemon juice. Mix well.
- Roll out half of the dough on a lightly floured surface to fit your pie dish. Transfer the dough to the dish and trim the edges. Pour the plum mixture into the crust.
- Roll out the remaining dough and cut it into strips to form a lattice pattern over the pie. Brush the lattice and edges of the crust with beaten egg.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool on a wire rack before serving.
I used half the sugar because my plums were sweet. Honestly it still worked and wasn’t too tart. Great recipe for improvising.
I followed it pretty closely, but 6 cups of plums felt like a lot. Next time I might reduce to 5 cups or add a touch more cornstarch—mine bubbled but was slightly loose when warm.
I did 6 cups too and mine was perfect, but I used very juicy plums. Maybe the cornstarch needed a tiny bump—how ripe were yours?
Yeah 6 cups sounds like a *lot*—but plums vary so much. If yours was loose when warm, I think upping cornstarch a bit makes sense. Thanks for sharing!
Plum pie?? never tried making this. Always thought it was too hard, but you make it sound easy!
Yum! So delicious! Made it last night and couldn’t stop eating it. This will be my new go-to dessert! 🤤
That’s great to hear! Plum pie is the best! ❤️ Can’t wait to try it myself!
Ok so I don’t know where I went wrong, but my dough never really came together. I kept adding water and it turned more like a paste than dough. Might be user error, but I’m not sure this recipe is super forgiving.
Come on, who really needs a pinch of cinnamon? It’s a pie, not a spice rack! It was too spicy for me. 😬
This plum pie recipe is simply amazing! I never thought I could make pie from scratch. The crust turned out perfectly flaky!
Way too sweet for me. I’ll cut the sugar next time or use tart plums only. The baking time might also need adjustment depending on your oven.
This pie was a hit at our family gathering! The plums were perfectly sweet.
Can I use frozen plums instead? I don’t feel like buying fresh ones.
I dunno… I feel like fresh plums would taste a whole lot better. Frozen ones might mush up too much.
Yeah, frozen plums should work just fine! Just make sure to thaw and drain any excess water. Happy baking!
This Plum Pie turned out amazing! The crust was so flaky and the filling was perfectly sweet. I added a bit of nutmeg too! Definitely a 5/5 for me!
I’m not usually a pie person, but the instructions were super clear. Crust came out flaky. Next time I’ll add a pinch more cinnamon because I like it bold.
Same here—I usually skip pie too, but this one sounded doable. The crust directions are pretty on point. Love that flaky texture!
This was a total disaster. I couldn’t get the dough right and it burned on the edges. Never again.
The texture is excellent—crust was flaky and not too tough. I followed the ice water “one tablespoon at a time” tip and it finally came together. Cooling it helped a lot.
I ain’t never made a pie before, but this one came out good! 😋
Plums are super sour!! Did I miss something? Should I add more sugar next time?
I tried this recipe and the crust was way too dry! I don’t know if I messed up or if it was the recipe. Maybe I should’ve added more water.
My crust cracked when I tried to lattice the strips. Probably my dough was too dry (added a tiny bit more ice water now i know). Tasted great anyway!
Tried this for the holidays—plums turned super juicy and the lattice crust looked bakery-level. I added a pinch more cinnamon because I like it bold. Yum!
Love hearing this! The lattice + super juicy plums combo is exactly why this pie feels “bakery” level. Your extra cinnamon note sounds perfect.
So easy! I added blueberries to the plums because I had some left over. Turned out great!
Blueberries in plum pie? That sounds amazing! Gonna try it for sure!
I dunno… blueberries with plums sound kinda weird. Isn’t that mixing fruits too much?
Made this last weekend—my crust actually stayed flaky. The egg wash on the lattice looks so pretty. Plums were perfectly juicy after cooling for a bit.
Delicious! My family loved it. Also, I added a pinch of nutmeg to the filling, and it was fantastic!
That sounds amazing! Nutmeg really does bring out the flavors. Can’t wait to try it myself!
The filling was delicious, but my pie took closer to 70 minutes to get properly bubbly. Maybe my plums were extra juicy. Still worth it!
Honestly, I found this pretty complicated. I’m not good with rolling dough and stuff. My pie looked more like a blob. Tasted alright though!
Rolling dough is hard! Why not use store-bought crust next time? It’s easier and you can still have a nice filling.
Don’t worry! Mine turned out a blob too but tasted great. The key is practice! Keep at it!
Egg wash saved it. Also 375°F is right. 50 minutes was enough in my oven. Delicious!
This recipe is a classic! Always reminds me of home. Gonna make it for Thanksgiving.
This recipe was okay but I think my plums were too ripe. Maybe if I tried it with a different fruit? 🤷♂️
Yeah, using slightly firmer fruit could make a big difference! Apples or pears could work too. Good luck next time! 🍏
Tried following it exactly, but 50-60 min felt long/short depending on my oven. I would recommend checking after 45 and going by the bubbling like it says. Also, my cornstarch clumped once, so I mixed it more thoroughly next time.
The instructions are clear, but my dough felt a bit dry even after adding extra ice water. I had to add a splash more until it came together. Still tasty though!
That’s frustrating—but glad you got it to come together. I’ve noticed plums can be juicier than expected, and dry-ish dough sometimes needs that extra little bit of water.
Plum pie is my weakness. This one came out gorgeous and the crust stayed flaky. I used a pastry cutter and kept everything cold, no regrets.
I made this for a family gathering and it was gone fast! The lattice with the egg wash looked super pretty and the filling was nicely thick after baking.
I followed the instructions but my crust turned out all wrong. Maybe I added too much water? Not sure. 😟
I don’t get the lattice part. My dough kept cracking, and I ended up just doing a full top crust. It still tasted great, though.
I’ve had the exact same problem. I think my butter gets too warm when I roll fast… then it cracks like crazy. Full top crust is totally acceptable though—pie is still pie 😄
Honestly the lattice is the fiddliest part—cracking usually means the dough was a bit too dry or not rested enough. Next time, try letting it sit 5–10 min before rolling (it relaxes), and add ice water only until it just comes together.
375°F seems low for 50-60 minutes… mine didn’t really brown until the very end. Could just be my oven though. Flavor is still great.
I followed it exactly and the dough was way too crumbly. Ended up adding more water like the recipe says, but it still felt tough to roll.
I followed it exactly but the crust was kinda tough. Maybe I worked the dough too much. Also, I didn’t have lemon so I used lime… don’t do that lol.
Not convinced about the cornstarch amount. I followed it exactly and my filling was okay, but I wouldn’t call it “thick.” Maybe I didn’t bake long enough—bubbly is key, I guess.
Not sure about using cornstarch with 6 cups of plums. Mine bubbled but didn’t set right away. Tasted amazing though; I just let it cool longer.
375°F is fine but 50 minutes was not enough for my oven. After 60 it still looked pale—next time I’ll go closer to 70.
Good point about oven differences—mine always takes closer to 70 too. I think “bubbly” is the real tell, not the timer.
375°F is solid, but 50 min feels short. I’d rather trust the color + bubbles. Next time I’ll add 10–15 mins.
Made this for a family get-together and wow—golden crust, super juicy filling. The lemon really makes the plums taste brighter. I needed a little more ice water than stated, but that’s totally normal.
Yum! But I don’t really like plums… I used cherries instead. Still delicious! Just make sure to adjust the sugar if your fruit is sweet! 😋
375°F seems a little low? Mine took closer to 70 minutes to get golden. The filling was bubbling but thickening took longer.
Yum! My grandma used to make this. Brings back memories. She added a bit of almond extract too, that was delicious!
Made this last weekend and it turned out gorgeous—juicy plum filling with a buttery crust. I needed closer to 3-4 tbsp ice water, but no big deal. The lattice looks way fancier than it is.
Not bad, but my crust shrank a little. I think my dough was warm when I rolled it out. Also, I forgot to brush egg at first (oops) and had to rush back and redo it.
I’m not convinced by cornstarch here—plum pie always felt better with flour or tapioca to me. Mine thickened, but it got a little gummy once it cooled. Could’ve been my fruit being extra juicy though.
Egg wash makes such a difference. The crust browned nicely and looked super shiny. My whole kitchen smelled like pie for hours.
Made this last weekend and it actually smelled like a real bakery. The lattice looked pretty too. Would definitely chill the dough longer than 30 min next time.
Yum.
The instructions are confusing. You say to refrigerate for 30 minutes, but what if the dough is too crumbly? 🤔
I get what you mean! Sometimes dough can be tricky. If it’s too crumbly, you might want to add a bit more ice water gradually. Just don’t overwork it! Good luck!
This plum pie was a hit at our family dinner! Super easy to make and the flavors are just perfect. Everyone asked for the recipe! 😊
Had a hard time with the lattice crust. It’s too much work for me, will just go for a single crust next time! 😂
This sounds nice but 375°F for 50-60 mins feels short for pie in my oven. I’d bump it to like 425 and hope? (I know that’s probably wrong.)
This pie is seriously good—plums taste bright and the cornstarch thickened it perfectly. My lattice came out a little messy but still looked homemade in a good way.
Yes!! I made this last weekend and the plums really do taste bright—like not overly sweet at all. Mine also thickened up great with the cornstarch.
The filling is tasty, but 1/4 cup cornstarch felt like a lot—my center was a bit too gel-like. Might reduce to 2 tbsp next time.
Totally agree—1/4 cup cornstarch can make the filling feel gelatinous with fruit like plums. I’ve had better luck cutting it to 2–3 tbsp and making sure the filling gets properly bubbly in the oven.
Perfect pie! If I could give more than 5 stars I would! My family loved it, and it made my kitchen smell so good! 🥧❤️
Honestly, who puts lemon juice in a plum pie? Didn’t taste right to me. I say skip it next time.
Lemon juice adds brightness, but I get it if it’s not your thing. Everyone has their taste, right?
Plum pie sounds cool but cornstarch? Idk. It tasted kinda like dessert soup when warm. Maybe I’m doing something wrong—still, not bad.
Meh. My crust was tough and I think I overworked it with my hands. Also 6 cups of plums feels like a lot—might vary with the fruit.
Yeah, a tough crust is usually overworking the dough. Next time stop as soon as it comes together—less kneading, more “mix and press.” Also 6 cups plums can be totally different depending on how juicy they are.
6 cups is a lot for some plums, I agree. If yours were watery, you might need a bit more cornstarch or longer bake time to get it bubbly and set.
375°F for 60 minutes was spot on for me. The egg wash really helps the shine—my lattice didn’t look patchy at all.
So good! 😋 I used frozen plums, and it worked just fine! I think fresh would be better tho.
Lol I made it once and everyone ate it fast. But I swear my strips slid a bit and my lattice turned more like a random grid. Still delicious!
I’m not gonna lie, I was skeptical about plums with cinnamon, but it works. Lemon juice makes it pop. Next time I’ll double the lattice strips because it’s fun.
Tasted great, but my crust shrank a little. Next time I’ll chill the dough longer than 30 minutes. Also 375°F felt a touch low for my oven—maybe 10 minutes more would help.
I love plum pie but I’m skeptical about the cornstarch amount. 1/4 cup seems like a lot or maybe not enough depending on plum ripeness. Still tasted great though!
I followed the recipe but ended up with a soupy filling. What did I do wrong?
Made this last weekend—wow. The lattice with egg wash came out super shiny, and the filling actually thickened instead of turning runny like mine usually does.
375°F for 50–60 minutes… feels long? I checked early and mine was already getting dark around 45. I covered it with foil and it saved it. Recipe could mention foil sooner.
Not gonna lie, I was worried about the cornstarch. But it thickened once it bubbled. I’m giving it 4 stars because the lemon juice makes the flavor pop, which I didn’t expect.
Honestly it worked better than expected. I used salted butter by accident and it still came out flaky-ish. Could’ve been crispier at the edges but overall solid.
I used frozen plums and didn’t thaw fully. It was way runnier than expected, so I think fresh or well-drained fruit matters a lot. Good flavor either way.
I followed it pretty closely, but I needed way more than 1/4 cup ice water to get the dough to come together. Still turned out tasty though!
The filling was good but slightly runny for me. I think my plums were extra juicy. Next time I’ll maybe add a touch more cornstarch or bake a few minutes longer.
Could use more guidance on how thick to roll the dough and how to tell when the filling is “bubbly.” I winged it and it turned out okay.
Totally get it—“bubbly” is vague. I usually look for active bubbling at the edges and a few bubbles breaking through the lattice/center (like it’s simmering). If it’s just glossy and not bubbling, I give it 5–10 more minutes.
I was skeptical about using cornstarch instead of flour, but the filling thickened perfectly and didn’t turn watery. Would bake again.
I found the crust too crumbly, had to add more water. Still tasted good though!
I followed it mostly, but I swear my plums were juicier than expected. I thought 1/4 cup cornstarch would handle it, but it was still a bit soupy after baking. Still tasted good, just messy.
This pie is AMAZING! Best plum pie I’ve ever made. The crust was so flaky!
Made this for Sunday dessert and it turned out so pretty. The lattice crust looked bakery-level, and the filling got perfectly bubbly. I used slightly less sugar since my plums were sweet, still great.
My dough was crumbly at first and I added water slowly like it says—no problem. However I accidentally forgot to chill for 30 min and it was harder to roll. Lesson learned.