Plum Pie

Fall is my favorite time of year. I wait all year for September and October just to enjoy the harvest of soooo many delicious fruits and veggies AND the beautiful colors in the local mountains. 

Plums are one of those fruits. There are so many delicious things to be made with plums. 

Check out our Plum Ice Cream (HERE), our Upside Down Plum and Almond Cake (HERE), our Plum Cobbler or Plum Crisp (HERE), our Plum Coconut Crisp (HERE), our Chinese Plum Sauce (HERE), our Plum Streusel Kuchen (HERE), or our Blueberry Plum Grunt (HERE).

The color and flavor is just so unique. 

Plum season is almost over now though so we go back to planning more recipes for next year's harvest!

Plum Pie

Ingredients

Crust

1 recipe for a double pie crust

(Our Never Fail Pie Crust Recipe can be found HERE)

Filling

2 lbs fresh plums

1/2 cup brown sugar

1/4 cup cornstarch

2 tsp vanilla

Directions

Preheat oven to 375. 

Wash plums and cut in half (remove pits). Proceed to cut about half the plums into quarters and the other half into 6ths.  Place plums in a large bowl and add in the brown sugar, cornstarch, and vanilla. Stir well and set aside.

Roll out your bottom crust and set in 9 inch pie tin, making sure to leave a bit of crust overhanging. 

Fill the crust with the plum mixture. (There are 2 pies in the photo as I doubled the recipe!)

Roll out your top crust and place on top, pinching edges to seal. You can also do a lattice crust if you prefer, or something even more fun...

If desired you can brush the top crust with a beaten egg and sprinkle with a little sugar. The egg wash helps the crust to brown but is not a necessity. If you do a solid top crust then be sure to poke a few holes in it so the pie can vent. 

Bake at 375 for about an hour to 75 minutes. Top will be browned and filling will be thick and bubbly. 

Cool pie on wire rack before serving. It needs to cool in order to set. 

Of course, a little vanilla ice cream makes things even better. 

I love the color of plum pie. And don't even get me started on texture and flavor!

There is nothing else like it!

So tart! You can add more sugar to the filling if you like BUT the tartness of the plums is what makes this pie so different and yummy. I wouldn't go more than one cup of sugar or you risk being way too sweet. I find half a cup is just right for us. 

I've never made plum tarts before so I think that might be my next adventure. A hand-held version of plum pie - what's not to love?