Easy As Plum Pie
Nothing says homemade comfort quite like the "Easy As Plum Pie" recipe—a delightful twist on a classic dessert, featuring juicy, ripe plums encased in a buttery, flaky crust. With just a handful of pantry staples and fresh plums, this recipe comes together effortlessly, making it the perfect choice for both novice bakers and seasoned pros. Brightened with a touch of lemon juice and kissed with warm cinnamon, the plum filling bursts with sweet-tart flavor. The simple, no-fail pie dough ensures a golden, crisp exterior, while an egg wash adds a tempting sheen. Ideal for summer gatherings or cozy weekend treats, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in under 90 minutes, it's the epitome of rustic elegance and homestyle charm!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.5 teaspoons salt
- 1 cups unsalted butter (cold, diced)
- 6 tablespoons ice water
- 6 cups ripe plums (pitted and sliced)
- 0.75 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoons lemon juice
- 0.5 teaspoons ground cinnamon
- 1 large egg
- 1 tablespoons milk (for egg wash)
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Add the diced cold butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced plums, 3/4 cup of sugar, cornstarch, lemon juice, and cinnamon. Mix well and set aside.
Roll out one disk of the dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the sides and bottom of the dish.
Pour the plum mixture into the prepared pie crust, spreading it evenly.
Roll out the second disk of dough into a 12-inch circle. Place it over the filling. Trim the excess dough, leaving about 1/2-inch overhang. Tuck the edges under and crimp to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash.
Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before serving to ensure the filling sets properly.
Nutrition Facts
Calories |
4305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 584.0 g | 212% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 321.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 222 mg | 17% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2370 mg | 50% | |
*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.
