Vegan Classic Plum Pie
Elevate your dessert game with the irresistible Vegan Classic Plum Pie—a plant-based twist on a timeless favorite. Bursting with the natural sweetness and vibrant acidity of ripe plums, this pie features a flaky, buttery vegan crust made from scratch and a luscious fruit filling perfectly spiced with ground cinnamon and enriched with vanilla essence. Brown sugar and a touch of lemon juice create a harmonious balance of flavors, while a sprinkle of turbinado sugar adds a delightful crunch to the golden crust. Perfect for gatherings or as a comforting treat, this easy-to-follow recipe delivers an indulgent dessert that’s dairy-free, egg-free, and deliciously wholesome. Serve it warm or at room temperature for a crowd-pleasing finale to any meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 100 grams Granulated sugar
- 0.25 teaspoons Salt
- 60 milliliters Ice water
- 750 grams Plums
- 120 grams Brown sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 2 tablespoons Almond milk (for brushing)
- 1 tablespoon Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix the all-purpose flour and salt. Add the vegan butter, cut into cubes, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, wash and pit the plums. Slice them into thin wedges.
In a large mixing bowl, combine sliced plums, brown sugar, cornstarch, lemon juice, ground cinnamon, and vanilla extract. Toss gently to coat and set aside.
Once the dough is chilled, remove it from the refrigerator. On a lightly floured surface, roll out half of the dough into a circle approximately 12 inches in diameter.
Transfer the rolled dough into a 9-inch pie dish, pressing it gently into the corners.
Pour the plum mixture into the prepared pie crust, spreading it evenly.
Roll out the remaining dough to the same size and cover the pie, or cut into strips to create a lattice top. Crimp the edges to seal the pie.
Brush the top of the pie with almond milk and sprinkle with turbinado sugar if desired.
Cut small slits in the top crust if using a full cover to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving to ensure the filling sets properly.
Slice and serve the vegan classic plum pie at room temperature or slightly warm.
Nutrition Facts
Calories |
3319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 525.0 g | 191% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 305.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1656 mg | 35% | |
*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.
