European Plum Pie Recipe
This fresh plum pie, made with sour cream-spiked crust and sweet-tangy prune plums, is the ultimate summer dessert. Top it with ice cream or whipped cream for a slice of heaven.
Servings 8 servings
Calories 384kcal
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 8 tbsp unsalted butter softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sour cream
Plum Filling
- 1 1/2 lbs plums pitted and sliced
- 1/2 cup sugar
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 375°F. In a medium bowl, whisk the flour and baking powder together.
- In a large bowl, combine the softened butter, sugar, vanilla, salt, and sour cream until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until a soft, elastic dough forms.
- Divide the dough into two portions: about 2/3 of the dough for the bottom crust (roughly 400 g) and 1/3 for the top (roughly 200 g).
- Roll out the larger portion and place it into a round 9 inch baking dish (I prefer to use a springform pan to get taller sides), bringing the dough slightly up the sides.
- In a separate bowl, combine the plums with the 1/2 cup sugar and cornstarch. If possible, allow the filling to rest for 15 minutes so that it thickens a bit. Then, spread the plum mixture evenly over the bottom crust.
- Roll out the smaller portion of dough and place it over the plums. Tightly pinch the edges together to seal the pie. Optionally, add a few slits to the top crust so that steam can escape!
- Bake at 375°F for about 35 minutes, or until the crust is golden brown.
Nutrition
Calories: 384kcal | Carbohydrates: 60g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 80mg | Potassium: 240mg | Fiber: 2g | Sugar: 34g | Vitamin A: 733IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg