Gluten-Free Classic Plum Pie
Indulge in the timeless charm of a *Gluten-Free Classic Plum Pie*, where luscious, juicy plums meet a perfectly flaky, gluten-free crust. This recipe transforms the beloved fruit-filled dessert into a treat that's safe for gluten-sensitive diners, without compromising on flavor or texture. Featuring a buttery crust made with gluten-free all-purpose flour and xanthan gum, and a sweet-spiced plum filling infused with cinnamon, lemon juice, and vanilla, every bite is bursting with warm, fruity goodness. An egg wash and sugar sprinkle create a golden, crisp finish, making this pie as visually stunning as it is delicious. Perfect for summer gatherings or cozy holiday dinners, this gluten-free pie is an irresistible crowd-pleaser that satisfies all eaters. Ready in just over an hour, it’s a dessert worth savoring.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, chilled and cubed
- 0.5 cup Ice water
- 6 cups Plums, pitted and sliced
- 0.75 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg, beaten (for egg wash)
- 1 tablespoon Sugar (for sprinkling on top)
Instructions
In a large bowl, whisk together gluten-free flour, xanthan gum, sugar, and salt.
Using a pastry cutter, cut in the chilled butter until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing with a fork until the dough comes together.
Shape the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, gently toss the sliced plums with brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Set aside.
Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie plate.
Transfer the dough to the pie plate, pressing it gently to fit the bottom and sides.
Pour the plum mixture into the dough-lined pie plate.
Roll out the second dough disc and place it over the plum filling.
Trim the edges, fold them under, and crimp them to seal.
Brush the top crust with beaten egg and sprinkle with sugar.
Cut a few slits in the top crust to allow steam to escape.
Bake for 50 minutes or until the crust is golden brown and the filling is bubbly.
Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 42.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 333 mg | 7% | |
*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.
