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Plum Pie

Plum Pie

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.
Author : Aline Cueni
5 from 3 votes

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Prep Time :1 hour
Cook Time :50 minutes
Dough Refrigerate Time :30 minutes
Total Time :1 hour 50 minutes
Servings : 8
Calories : 552kcal

Ingredients
 

Double Pie Crust

  • 350 g (2.8 cups) all-purpose flour
  • 1 tbsp (1 tbsp) sugar
  • 0.5 tsp (0.5 tsp) salt
  • 250 g (1.1 cups) cold butter in pieces
  • 1 tbsp (1 tbsp) apple cider vinegar
  • 4 tbsp (4 tbsp) cold water

Plum Filling

  • 50 g (0.4 cups) ground almonds
  • 1 kg (2.2 lb) plums
  • 100 g (0.5 cups) sugar
  • 2 tbsp (2 tbsp) cornstarch
  • 1 tsp (1 tsp) ground cinnamon

Egg Wash

  • 1 (1) egg beaten
  • 1 tbsp (1 tbsp) sugar

Instructions
 

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.

Plum Filling

  • 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.

Notes

  • 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.

Nutrition

Calories: 552kcal | Carbohydrates: 66g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 377mg | Potassium: 258mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1240IU | Vitamin C: 11.9mg | Calcium: 41mg | Iron: 2.6mg