This plum pie is made with fresh prune plums and homemade, sour cream-spiked pie crust. Top a slice with vanilla ice cream or a mountain of whipped cream!
There’s no better way to use that big bag of plums you have hanging out in the kitchen than plum pie. The slightly sweet, tangy flavor of plums is perfect for pie filling and the natural juices create such a wonderful syrup.
Slicing Plums for Pie 101
For this plum pie, you’ll want to pit the plums and slice them into halves. Additionally, you’ll want to leave the skin on for added texture. Here, you’ll find a quick hitter guide on how to prep your plums for success.
- Slice the Plums: Using a sharp knife, cut along the diameter of the plum all the way against the inner seed.
- Rotate the Plum: With both hands, twist the opposing sides of the plums in opposite directions of one another to separate them.
- Remove the Seed: Using a melon baller or small spoon, remove the seed. Voila – you’ve prepped your plums!
Note: You do not have to peel the skin off of plums for plum pie. It will bake down in the oven and become super soft, while also adding color and texture to the filling.
How to Make a Plum Pie from Scratch
This plum pie requires under 10 ingredients to make and just a bit of prep work.
- Make the Pie Dough: In a large bowl, combine the butter, sugar, salt, and baking powder. Next, mix in the sour cream. In small portions, add the all-purpose flour in until the mixture turns elastic. Split the dough into one big ball and one smaller ball.
- Roll the Dough Out: Using a rolling pin, roll out the larger piece of dough into a flat, circular piece. Place it into the bottom of a round cake pan.
- Cut & Assemble the Plums: Slice the plums in half and assemble them on top of the pie crust. Sprinkle them with sugar.
- Roll Out the Top Crust Layer: Roll the smaller dough ball out and place it on top of the pie. Using your fingers, crimp the edges of the top and bottom crust together to seal the filling inside.
- Bake the Pie: Bake the pie at 400°F for about 25 minutes or until the crust turns golden brown. Enjoy!
Hot Tip: Like a nice sheen on the top of your pie? Beat one egg in a small bowl and brush the egg wash on top of the pie crust before baking.
5 Expert Baking Tips for Perfect Plum Pie
New to baking pies? Here you’ll find some expert tips to help you nail it.
- Pack the plums tightly against one another. The plums will cook down as they bake, so make sure that you’ve packed them in as tightly as possible to ensure there’s enough filling.
- Sprinkle on as little or as much sugar as you want for the filling. You can go as sweet as you’d like for the filling, so feel free to add your preferred level of sugar on top of the plums.
- Seal the edges of the pie tightly. To prevent the pie from opening at the edges during baking, seal top and bottom layers of crust as tightly as you can by pinching them together firmly.
- Let the pie rest for an hour before slicing into it. Give the pie an hour to rest at room temperature before you slice into it. This will help the juices thicken and prevent a big, syrupy mess when you cut in.
- Make an easy lattice crust instead. To make an easy lattice crust, roll out the top crust and slice it into long, thin strips. Assemble them in lattice formation across the top of the pie.
Serving Suggestion: For a classic pie a la mode, top the plum pie with a scoop of vanilla ice cream and a generous dollop of fresh whipped cream.
Storing & Reheating Tips
If you have leftover plum pie or are prepping it ahead of time, here’s all you need to know about storing and reheating it.
- Storing: To keep the pie on hand for up to a week, store it in an airtight cake container in the fridge. Of note, you should let the pie cool down completely before popping it in the fridge to prevent it from getting soggy from the steam.
- Reheating: To reheat individual slices of pie, pop them in the microwave for 45 seconds. If you’re reheating the entire pie, cover it with foil and bake it in the oven at 350°F for 10-15 minutes until warmed through.
Can you use frozen plums for plum pie?
You can use frozen plums for plum pie. However, make sure to thaw them completely first and drain them of any excess liquid before adding them into the crust.
Can you use puff pastry instead of pie crust for plum pie?
Yes, you can use puff pastry for plum pie but the texture will not be the same. Puff pastry is more air and flakey, while pie crust is flakey and dense.
Can you freeze an entire plum pie?
Yes, you can freeze an entire plum pie for up to 3 months. To do so, freeze it from raw versus baked so you can pop it directly in the oven. It will take an extra 15-20 minutes to bake from frozen.
Why does my plum pie have a sour taste to it?
Certain plums will get more sour as they bake. If this isn’t your style, add a good amount of sugar to the filling to counteract and mellow out the sour taste.
Other Fruity Desserts to Try
- Quick Apple Tarts Recipe – Sweet apples in puff pastry
- Easy Apple Crisp (The BEST) – Baked applies with cinnamon crumble
- Puff Pasty Cheese Turnovers – Sweet cheese tarts
- Rustic Peach Galette (Free Form Peach Pie) – Peach pie with no pie pan required!
- In a large bowl, combine the butter, sugar, salt, and baking powder. Next, mix in the sour cream until well-combined.
- In small portions, add the flour into the mixture until you get an elastic dough.
- Split the dough into two balls (make one a bit larger than the other).
- Roll out the larger piece of dough for the bottom of the pie place it in a round cake pan, lifting up the dough against the sides.
- Cut the plums into halves and assemble them tightly against one another face down on top of the pie crust. Sprinkle the plums to your desire with sugar.
- Roll out the second, smaller piece of dough and cover the pie with it. Using your fingers, pinch together the sides to seal the crust.
- Bake at 400°F for about 25 minutes or until the crust turns golden brown.