Perfect Plum Pie
Experience the delight of homemade goodness with this **Perfect Plum Pie**, a stunning dessert that combines a flaky, buttery crust with a luscious plum filling. Bursting with the naturally sweet and slightly tangy flavor of ripe plums, this pie is elevated with hints of cinnamon and vanilla for a warm, aromatic touch. The crust is expertly crafted from scratch, resulting in a golden, tender shell that perfectly encases the fruit medley. Each bite delivers a harmonious balance of textures and flavors, making this pie an irresistible centerpiece for any occasion. Whether served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this **homemade plum pie** is a show-stopping treat that celebrates the beauty of seasonal fruit in every slice.
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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, cubed)
- 6 tablespoons Ice water
- 6 cups Plums (pitted and sliced)
- 0.5 cups Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1 large Egg (for egg wash)
- 1 tablespoons Milk (for egg wash)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just starts to come together. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced plums, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss until the plums are evenly coated.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, letting the edges hang over the rim.
Pour the plum filling into the prepared crust, spreading it out evenly.
Roll out the second dough disc into another 12-inch circle. Place it over the plum filling. Trim and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top crust evenly with the egg wash.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the plum filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This will help the filling set properly.
Slice and serve the pie with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 36.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 328 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.
