Plum Pie with a hint of cinnamon and a golden pastry made from scratch, a delicious Autumn dessert. The plums are soft, but they still have a nice bite to them, and the brown sugar and cinnamon add a lovely dark colour.
Can you tell that I love plums? You can probably tell, by the amount of plum desserts that you can find on my blog. But it's Autumn, and my excitement for baking with plums is at its peak. From Plum Cake, to Plum Dumplings, Plum Muffins or Apple and Plum Crumble, there is something for everyone to choose from.
And it would be such a shame not to take full advantage of the multitude of fresh seasonal produce, as some of them won't last long. Plums are at their best at this time of the year, and not so much after Autumn. Or, at least, not sweet and juicy anyway.
Pies are a fantastic dessert, and they have been so for hundreds of years now. They are both practical and delicious, and the ingredients used are usually minimal, and more than affordable. So everyone has got to enjoy them over the years, from rich to poor.
Apples might be everyone's favourite in my family when it comes to a sweet pie, but plums are definitely a good choice too. Do make sure you use sweet and ripe ones, and there is no need to precook the plums for the filling.
How to make a plum pie
I rarely buy a sweet pastry for making pie, as making it from scratch is easy, and it has a great texture. Plus, I can make it as sweet as I like it.
- wash, pit and chop the plums
- add them to a bowl together with the cinnamon and brown sugar
- mix well for the plums to be well coated
THE SWEET PASTRY
- use an electric hand mixer to beat the eggs with a pinch of salt
- add the sugar and continue to beat until you get a pale yellow colour
- pour in the milk and oil
- add the baking powder and half of the amount of flour, and use your hands now to make the dough
- gradually add more flour as needed to get a smooth dough that does not stick to the hands
- place the dough on the work surface, and cut it in half
- the first half will be used for the bottom of the pie, so just roll it round to fit a pie tin
- add the plums to the pie tin
- the second half of the dough will be cut into strips to top the pie - I went for a latticed-shaped pie, but you can arrange the dough strips as you like
- brush the top of the pie with beaten egg, and bake in the preheated oven for 20-25 minutes or until golden
Latticing is a beautiful way to decorate a pie, but it can be tricky and time consuming - mine is far from perfect as well, no no need to beat yourself if it's not looking amazing, the pie will be as delicious, I promise.
You can also roll the top crust as you do for the bottom one, in one circle and cover the pie. Just make sure to prick the crust in a few place with a fork so the steam can escape while the pie is baking. You can cut different decorations with the remaining dough and top the crust nicely, it's up to you.
The baking time depends entirely on the baking tin you use, and of course, on the oven. I know it's a cliché, but the oven really makes a massive difference here. When I visited mum over the summer and used her oven for my bakes, the timings I was used to where totally different with her oven.
Other than that, enjoy this beautiful pie, and it will also make a great addition to your Thanksgiving dessert menu. What a winner!
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For the crust
- 500 g plain flour
- 2 eggs (+1 for brushing the crust)
- 100 g granulated sugar
- 100 ml milk
- 100 ml vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the filling
- 450 g plums (1 lb)
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- To make the filling, wash, pit and chop the plums.
- Add them to a bowl together with the brown sugar and cinnamon.
- Mix well to coat the plums well.
- To make the crust, use a hand mixer to beat the eggs with a pinch of salt.
- Add the sugar, and continue to mix until you get a pale colour and smooth texture.
- Pour in the milk and oil together with the vanilla extract, then gradually add the sifted flour and use your hands to knead until you get a smooth dough that does not stick the hands.
- Cut the dough in half.
- Roll the first half in a circle, and arrange it over the bottom of a pie tin.
- Fill it with the plums.
- The second half of the dough will be rolled and cut into strips, and arrange in a lattice shape over the top of the pie, cutting the excess dough from the edges.
- Beat the remaining egg well, and brush the top of the pie with it.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.