Summer Plum Pie

Summer Plum Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

This is a rather tart, but refreshing pie. I just used a single crust, but you may use a double as directed in this recipe.

  • Pastry For 9 Inch Two-Crust Pie
  • 1/2 Cup Sugar
  • 1/3 Cup Unbleached Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 5 Cups Pitted & Sliced Ripe Purple Plums (About 11 To 12 Plums)
  • 1 Teaspoon Freshly Squeezed Lemon Juice
  • 3 Tablespoons Butter
  • Butter For Preparing Pie Pan
  1. Heat oven to 425 degrees.
  2. Lightly butter pie pan. Set aside.
  3. Prepare pastry.
  4. In large-size bowl place plum slices.
  5. In small-size bowl stir together sugar, flour and cinnamon.
  6. Lightly mix in sugar mixture with plum slices. Set aside.
  7. Line pastry on bottom of pie pan. Turn plum mixture into lined pie pan and sprinkle with lemon juice. Dot with 3 tablespoons butter.
  8. Cover with top crust. Seat, flute and cut slits in top.
  9. Cover edge with 3-inch strip of foil to prevent excessive browning. Remove foil last 15 minutes of baking.
  10. Place in oven and bake 40 minutes until crust is nicely browned and juice begins to bubble through slits in crust.
  11. Remove from oven and cool.
  12. Serve slightly warm.
  13. Serves 8
  14. "Work With What You Got!"
  15. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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