Low Fat Classic Plum Pie
Indulge in the sweet-tart flavors of our Low Fat Classic Plum Pie, a lighter twist on a timeless dessert. This recipe marries the natural juiciness of fresh plums with a subtle hint of cinnamon and a touch of vanilla for a fragrant, fruity filling. The buttery whole wheat crust adds rustic charm while keeping it lower in fat compared to traditional pie recipes. With just a handful of wholesome ingredients like cornstarch for a silky filling and zesty lemon juice for brightness, this pie is as satisfying as it is guilt-free. Perfect for summer gatherings or a cozy family dessert, this easy-to-make plum pie is baked to golden perfection in under an hour. Slice into this low-fat dessert and enjoy a healthier take on a homestyle classic!
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Recipe Information
Ingredients
- 1000 grams plums
- 100 grams granulated sugar
- 200 grams whole wheat flour
- 60 ml cold water
- 30 grams cornstarch
- 15 ml lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 50 grams unsalted butter
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 60 ml water for pie crust
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together whole wheat flour, salt, and baking powder.
Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, blend the butter until the mixture resembles coarse crumbs.
Gradually add cold water, about 1 tablespoon at a time, mixing with a fork, just until the dough starts to come together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the plum filling. Wash and pit the plums, then slice them into wedges.
In another large bowl, combine the sliced plums with granulated sugar, cornstarch, lemon juice, ground cinnamon, and vanilla extract. Stir until the plums are evenly coated.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie platter. Place the rolled dough into the pie plate and trim any excess from the edges.
Pour the plum filling into the crust-lined pie plate, arranging the fruit as needed.
Cut the remaining dough into strips and arrange them in a lattice pattern over the top of the pie, or simply cover with another rolled-out dough and make slits for steam to escape.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack before serving. This will allow the filling to set properly.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 201.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2427 mg | 52% | |
*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.
