Plum Good Pie by Southern Living
Indulge in the sweet, tangy flavors of the "Plum Good Pie" by Southern Living—a classic dessert that's as stunning as it is delicious. Overflowing with the juicy goodness of ripe, fresh plums, this homemade pie envelops the fruit in a perfectly spiced filling with just a hint of cinnamon and a touch of bright lemon juice. Tucked into a flaky, golden pie crust, the filling is dotted with butter for added richness and finished with a glossy, egg-wash sheen for bakery-style perfection. The coarse sugar garnish adds a delightful crunch and sparkle that’s sure to impress. With only 25 minutes of prep time and a gorgeous, bubbling bake, this pie is the ideal centerpiece for summer gatherings or holiday feasts. Serve it warm or at room temperature, perhaps with a scoop of velvety vanilla ice cream, for a dessert that’s truly “plum good.” Perfect for fans of fruit pies and seasonal baking, this recipe combines ease and elegance for a truly memorable treat.
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Recipe Information
Ingredients
- 6 cups (sliced) Fresh plums
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons (cubed) Unsalted butter
- 1 package (top and bottom crust) Refrigerated pie crusts
- 1 large (beaten) Egg
- 1 tablespoon (optional, for garnish) Coarse sugar
Instructions
Preheat your oven to 375°F (190°C).
Wash, pit, and slice the plums into thin wedges. Measure 6 cups of sliced plums and place them in a large mixing bowl.
In a small bowl, combine the granulated sugar, brown sugar, cornstarch, ground cinnamon, and a pinch of salt. Mix well to ensure even distribution.
Pour the dry sugar mixture over the sliced plums. Add the lemon juice and gently toss the mixture to coat the plums evenly. Let it sit for about 10 minutes to allow the flavors to meld and the juices to thicken slightly.
Unroll one of the pie crusts and fit it into a 9-inch pie dish. Trim the edges to leave about 1/2 inch overhang, if necessary.
Pour the plum filling into the prepared crust, spreading it evenly. Dot the filling with the cubed unsalted butter.
Unroll the second pie crust and lay it over the filling. Trim any excess crust, then crimp or flute the edges to seal. Cut a few small slits or decorative vents in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a glossy finish. If desired, sprinkle coarse sugar over the top for added texture and sweetness.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack for at least 2 hours before slicing and serving. Serve plain or with a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 613.9 g | 223% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 396.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2567 mg | 55% | |
*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.
