Go Back
+ servings
Perfect Plum Pie #SundaySupper #Giveaway

Perfect Plum Pie

This Plum Pie is perfection on a plate
Course Dessert
Cuisine American
Keyword pie recipes, plum pie
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 10
Calories 331kcal
Author Stacy Rushton


For the dough

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • 8 tablespoon butter, salted or unsalted butter
  • 8 tablespoons shortening
  • ½ cup water

For the plum pie filling

  • 6 cups plums
  • ¾ cup sugar
  • ¼ teaspoons nutmeg
  • teaspoons salt
  • 2 tablespoons Cointreau
  • cup flour
  • 1 tablespoon quick-cooking tapioca
  • 2 teaspoons sugar for sprinkling on top

Egg Wash

  • 1 egg white plus 1 tablespoon 15ml water, fork beaten


To make the pie crust

  • Put all the dough ingredients but the ice water in a large bowl.
  • With clean hands, quickly smoosh the mixture together, or use a pastry blender with and up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds.
  • Sprinkle ice water over the mixture and stir lightly with a fork.
  • Squeeze a handful of dough to see if it holds together. Mix in more water as needed.
  • Divide the dough in half and make two chubby discs about 5 inches (12cm) across.
  • Wrap the discs separately in plastic wrap and chill for an hour.

To make the filling

  • Once the dough has been chilled, preheat the oven to 425°F (225°C).
  • In a medium bowl, place the plums, sugar, nutmeg, salt, Cointreau, flour, and tapioca, and mix until the fruit is well coated.

To roll out the pie crust

  • Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on a well-floured board, pastry cloth, parchment paper, or plastic wrap.
  • Sprinkle some flour on the top of the disc. Thump the disc with your rolling pin several times. Turn it over and thump the other side.
  • Sprinkle some flour onto the top of the dough as needed to keep the pin from sticking, and roll the crust out from the center in all directions.
  • When the dough is 1-2 inches (3 to 5 centimeters)larger than your pie pan, brush off the extra flour on both sides.
  • Fold the dough over the top of the pin and lay it in the pie pan carefully.
  • Don’t worry if the crust needs to be patched together. Paint a little water where it need to be patched and “glue” on the patch piece.

To assemble the pie

  • Pour the filling into the unbaked pie shell and dot with the knob of butter, cut into pieces. It’s okay to tear pieces off with your fingers as well.
  • Roll out the remaining disc of dough, lay it over the fruit, and cut 5-6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.
  • Lightly brush some of the egg wash over the entire pie, including the edges.
  • Bake for 20 minutes at 425°F (220°C).
  • Reduce the heat to 350°F (175°C) and bake for 30-35 minutes more.
  • When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and even sprinkle the top of the pie with sugar.
  • If the filling is not making steady bubbles, turn the heat back up to 450°F (230°C) for 5 minutes to help it along.
  • If needed, cover the pie loosely with a vented piece of aluminum foil, shiny side down, before you turn the heat up.
  • Remove the pie from oven and cool as long as you can before serving, so the filling can set up.


This recipe is printed courtesy of the publisher. I received a complimentary copy of the cookbook, Art of the Pie - A Practical Guide to Homemade Crusts, Fillings and Life. No other compensation was received from the publisher. Links to the cookbook are affiliate links.


Calories: 331kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 196mg | Potassium: 193mg | Fiber: 2g | Sugar: 26g | Vitamin A: 340IU | Vitamin C: 9.4mg | Calcium: 11mg | Iron: 1.8mg