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A juicy plum pie made with a homemade pie crust and a pretty decoration. The recipe calls for a 26cm/10in pie tart and has step-by-step images to show you how to decorate it beautifully.
*This post is written in collaboration with Tchibo Schweiz. You can find the German version of this recipe on the blog from Tchibo.
Right now it’s the best season for plums in Switzerland. These sweet fruits are available from August till October and are excellent for baked dishes. Let me show you how you can bake a delicious plum pie with a homemade double pie crust and decorate it in a pretty and simple way with step-by-step images.
It’s essential to always work with cold pie dough. Otherwise, the crust is difficult to handle and can break quite quickly. This means for you to store the dough in the fridge if you don’t work with it.
During the baking time, the plums will release some water, which is the reason that we mix them with cornstarch before baking and sprinkle the bottom crust with ground almonds.
I used the pie crust mold from Tchibo to decorate the pie (available in Switzerland). This kitchen tool makes it easy for your to shape pretty crust strips. Enjoy a 20% discount with the code “tchiboaline20” on the whole harvest time collection at the Tchibo online shop.
How to Decorate your Plum Pie
- Cut the rolled out dough in 8 long strips. Brush the pie crust mold with oil and form 4 dough strips with it.
- You have
4shapes and 4regular strips. Place them in the fridge.
- Roll out the second dough and place it in your pie dish. The crust should be slightly larger than the form.
- Sprinkle with ground almond and place the plum filling on it.
- Lay 4 strips over your pie. Start braiding one
stripover and under the already on the pielying strips.
- Carefully lift the strips to make the braiding easier.
- Repeat until all strips
- Gently roll the overlapping crust to form a rim and crimp it with your fingertips.
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Double Pie Crust
- 1 (1) egg beaten
- 1 tbsp (1 tbsp) sugar
Double Pie Crust
- Mix the flour, sugar, and salt. Add the cold butter in pieces and mix it in your kitchen machine using the k-beater (Kenwood) or flat beater (Kitchen Aid) until it resembles coarse crumbs.
- Add the apple cider vinegar and water and mix until it comes together to a dough – don’t overmix. Divide into two equal parts and form them into a disc using your hands. Wrap them with plastic foil and refrigerate for 30 minutes (up to one day).
- On a floured working surface, roll out one disc slightly larger than your pie dish (the recipe calls for a ⌀26cm/10inch pie dish), transfer the crust carefully into your pie dish, and place it in your fridge. Aline’s Kitchen Hack: Safe way to transport your crust – Wrap the dough around the rolling pin and unroll over the pie dish.
- Roll out the second disc on a floured surface into a rectangle. Cut into 8 long strips. Form 4 of them in a decorative pie crust mold: Brush the form with oil (I used coconut oil), press the strips slightly into the mold, and carefully remove them. Place all strips on a cutting board and store them in the fridge.
- Remove the stones and cut the plums into quarters. Mix with the sugar, cornstarch, and cinnamon.
- Sprinkle the pie bottom with ground almonds and top it with the filling.
Decorate the Pie
- Place 4 of the strips on your pie. Now, braid the other 4 strips alternate under and over the on the pie lying strips. Gently roll the overlapping crust to form a rim and crimp it with your fingertips. Refrigerate for 15 minutes.
- Preheat your oven to 200°C/390°F.
- Brush the pie crust with the egg and sprinkle with sugar. Bake for 20 minutes at 200°C/390°F. Reduce the heat to 180°C/355°F and bake for another 30 minutes. Allow the pie to cool down for a few hours before serving.
- Working with a cold pie crust is essential for easy handling. Therefore always place your crust in the fridge if you don’t work with it.
- You can eat the pie warm if you absolutely want to, but the filling will only set if you allow it to cool down for a few hours before serving.
- I used damson plums for the recipe as these are the traditional plums in Switzerland, but you can make the recipe as well with regular plums.