Dairy-Free Classic Plum Pie
Sink your fork into this luscious *Dairy-Free Classic Plum Pie*, a vegan twist on the traditional dessert that's bursting with juicy, sweet-tart plum filling and encased in a flaky, golden crust. Perfect for showcasing seasonal plums, this recipe swaps out butter for chilled coconut oil, creating a pastry that's rich and tender yet completely dairy-free. Infused with warm spices like cinnamon and nutmeg and a splash of bright lemon juice, the filling is both comforting and vibrant. The crust is brushed with almond milk for a perfect golden finish, and each bite offers a harmonious blend of textures and flavors. Easy to prepare with simple ingredients, this pie is an ideal centerpiece for your next gathering—whether it's a summer picnic or a cozy autumn evening. Plus, it's naturally vegan, making it a dessert everyone can enjoy!
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 1 teaspoon Salt
- 150 grams Coconut oil
- 120 milliliters Ice water
- 900 grams Ripe plums
- 150 grams Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 tablespoon Unsweetened almond milk
Instructions
Preheat the oven to 200°C (400°F).
In a large bowl, combine the flour and salt for the crust.
Add cold coconut oil to the flour mixture, mixing with a pastry cutter or fork until it resembles coarse crumbs.
Gradually add ice water, stirring with a fork until the dough begins to form.
Turn the dough onto a floured surface and knead gently until it holds together.
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 20 minutes.
Wash, pit, and slice the plums into thick wedges.
In a large bowl, combine plums, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir gently to coat the plums.
Roll one dough disc on a lightly floured surface to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate.
Fill the crust with the prepared plum mixture.
Roll the second dough disc to cover the pie, either as a whole top crust or in lattice strips.
Seal the edges and cut slits for steam to escape if using a whole top crust.
Brush the top crust with almond milk slightly to help with browning.
Bake the pie in the preheated oven for about 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 522.9 g | 190% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 246.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
