Plum Pie

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.

Jump to:

• How to make a plum pie
• Tips and tricks

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.

THE FILLING

• 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

THE ASSEMBLY

• 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

Tips and tricks

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!

If you’ve liked my PLUM PIE RECIPE FROM SCRATCH or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.