Perfect Plum Pie Recipes

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EASY AS PLUM PIE

With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!

Provided by momaphet

Categories     Pie

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6



Easy As Plum Pie image

Steps:

  • Preheat oven to 450 degrees.
  • Place one pie crust into a 9"pie dish.
  • Wash plums, do not peel.
  • Cut plums in half remove pit, then into quarters.
  • Arrange plums in the pie crust.
  • Mix together the dry ingredients, then sprinkle over the plums.
  • Dot with the butter.
  • Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
  • Cut about 6 1" slits into the top of the pie.
  • Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
  • Cool, serve warm or cold.

2 unbaked pie crusts
2 lbs plums
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter

PLUM PIE

I get lots of plums from neighbors who are glad to share. My husband loves this special dessert. Of course, he claims to only like two kinds of pies-warm ones and cold ones!-Shirley Smith, Noti, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 9



Plum Pie image

Steps:

  • In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

1/4 cup packed brown sugar
1/4 cup crushed saltines
Pastry for double-crust pie (9 inches)
1-1/2 pounds fresh plums, pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
1 teaspoon cinnamon-sugar

PLUM PIE

This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 21



Plum Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
  • To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
  • To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
  • Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g

3 cups all-purpose flour
¾ cup white sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
½ teaspoon lemon zest
½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

PERFECT PLUM PIE

This recipe came from a Taste of Home cookbook. It's my all-time favorite pie! It shocks the taste buds. Be sure to have a piece while it's still warm!

Provided by PuglyDuckling

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 12



Perfect Plum Pie image

Steps:

  • In bowl, combine first 6 ingredients; pour into pastry shell.
  • For topping, combine sugar, flour, cinnamon and nutmeg.
  • Cut in margarine until coarse.
  • Sprinkle over plums.
  • Bake in preheated 375 degree oven for 60 minutes or until golden brown.
  • (May need to cover crust edges with foil during baking to prevent burning.).

4 cups sliced plums
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 unbaked 9-inch deep dish pie pastry
1/2 cup sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons cold margarine

FAVORITE PLUM PIE

I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.

Provided by Michael Thompson

Categories     Desserts     Pies     Fruit Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7



Favorite Plum Pie image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
  • Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g

3 cups pitted plums
1 cup white sugar
¼ cup cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 prepared pie crust

PLUM SLAB PIE

Provided by Valerie Bertinelli

Categories     dessert

Time 6h30m

Yield 12 servings (one 18-by-13-inch pie)

Number Of Ingredients 18



Plum Slab Pie image

Steps:

  • For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
  • Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
  • Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray.
  • Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie.
  • Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together.
  • For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes.
  • To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
  • Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
  • Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
  • Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes.

3 cups all-purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 teaspoons kosher salt
3 sticks (12 ounces) cold unsalted butter, cubed
1 tablespoon white wine vinegar
1/3 cup cold water, plus more if needed
Cooking spray, for spraying the baking sheet
1 tablespoon heavy cream
1 large egg
2 tablespoons turbinado sugar
6 pounds red plums, cut in 1/4-inch half-moon slices
1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 teaspoons almond extract
2 teaspoons orange zest plus 1/3 cup fresh orange juice (about 1 small navel orange)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt

PERFECT PLUM & PEACH PIE

I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! -Rachel Johnson, Shippensburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13



Perfect Plum & Peach Pie image

Steps:

  • Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

1 sheet refrigerated pie crust
FILLING:
6 medium peaches, peeled and sliced
6 medium black plums, sliced
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

PLUM PIE

Bake a Plum Pie with sweet plum filling and a flaky crust. This Plum Pie is as easy to make as you-know-what, but that can be our little secret.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h35m

Yield Makes 8 servings.

Number Of Ingredients 5



Plum Pie image

Steps:

  • Heat oven to 400°F.
  • Toss plums with sugar and tapioca in large bowl. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for 2-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

7 fresh plums (1 lb.), sliced
1 cup sugar
1/4 cup MINUTE Tapioca
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

SPICED PLUM PIE

Categories     Milk/Cream     Fruit     Dessert     Bake     Fourth of July     Mother's Day     Back to School     Plum     Vanilla     Fall     Summer     Clove     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Spiced Plum Pie image

Steps:

  • Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
  • Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
  • Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.
  • Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

2 Tender Pie Crust dough disks
3 tablespoons plus 1 cup sugar
1 3/4 teaspoons ground cinnamon, divided
2 tablespoons cornstarch
2 teaspoons (packed) finely grated orange peel
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 vanilla bean, split lengthwise
2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges
2 tablespoons whipping cream

CLASSIC PLUM PIE WITH CUSTARD

This traditional favourite is an ideal post-Sunday lunch pud

Provided by James Martin

Categories     Dessert

Time 1h5m

Number Of Ingredients 12



Classic plum pie with custard image

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
  • For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
  • Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium

900g plum , stoned and thickly sliced
140g golden caster sugar , plus extra
tsp ground cloves
1 heaped tbsp cornflour
flour , for dusting
500g pack shortcrust pastry
1 egg , beaten, to glaze
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
seeds scraped from 1 vanilla pod

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From thegrumpyolive.com


BEST DEEP DISH PLUM AND ALMOND PIE RECIPES | FOOD …
Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Step 5. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes.
From foodnetwork.ca


PERFECT PLUM PIE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Perfect Plum Pie Recipe - Food.com tip www.food.com. In bowl, combine first 6 ingredients; pour into pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg. Cut in margarine until coarse. Sprinkle over plums. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during ...
From therecipes.info


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