Easy Plum Pie Food

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FAVORITE PLUM PIE



Favorite Plum Pie image

I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.

Provided by Michael Thompson

Categories     Desserts     Pies     Fruit Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

3 cups pitted plums
1 cup white sugar
¼ cup cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 prepared pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
  • Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g

PURPLE PLUM PIE



Purple Plum Pie image

I can never resist a tart, tempting slice of this beautiful plum pie. It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

4 cups sliced fresh plums (about 1-1/2 pounds)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 frozen deep-dish pie crust (9 inches)
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 307 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

PLUM PIE



Plum Pie image

This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 21

3 cups all-purpose flour
¾ cup white sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
½ teaspoon lemon zest
½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
  • To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
  • To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
  • Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g

EASY PLUM PIE



Easy Plum Pie image

This simple pie is sweet and tart, with only 6 ingredients and made in 20 minutes!

Provided by Maria Corcuera

Categories     Pies and Tarts

Time 2h5m

Number Of Ingredients 8

4 C Plums, in thick slices
3/4 C granulated sugar
1/2 tsp cinnamon
3 Tbsp cornstarch
1 tsp Vanilla extract
1 Tbsp unsalted butter, for dotting
1 egg plus a dash of milk for egg wash
Store bought or homemade pie crust

Steps:

  • Pre-heat your oven to 375 F
  • Mix sugar, cinnamon and cornstarch until well combined. Add mixture to your plum slices together with the vanilla extract; mix until plum slices are well coated
  • Cover your pie plate with dough and use a pizza cutter or lattice cutter to create your lattice design
  • Spoon your filling into your crust covered pie plate with a slotted spoon, to drain the excess liquid
  • Moisten the edges of your bottom crust with egg wash and start making your lattice. Cut the excess dough from the sides of your plate and brush your lattice with egg wash and sprinkle with sugar if desired
  • Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it's browning too fast cover the edges with aluminum foil or a pie crust shield and bake for an additional 15 minutes or until golden brown. Let cool over a wire rack for 2-3 hours, and serve with whipped cream or vanilla ice cream!

Nutrition Facts : Calories 696 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 38 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 363 milligrams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

PLUM PIE



Plum Pie image

Bake a Plum Pie with sweet plum filling and a flaky crust. This Plum Pie is as easy to make as you-know-what, but that can be our little secret.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h35m

Yield Makes 8 servings.

Number Of Ingredients 5

7 fresh plums (1 lb.), sliced
1 cup sugar
1/4 cup MINUTE Tapioca
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

Steps:

  • Heat oven to 400°F.
  • Toss plums with sugar and tapioca in large bowl. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for 2-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PLUM PIE



Plum Pie image

I get lots of plums from neighbors who are glad to share. My husband loves this special dessert. Of course, he claims to only like two kinds of pies-warm ones and cold ones!-Shirley Smith, Noti, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup crushed saltines
Pastry for double-crust pie (9 inches)
1-1/2 pounds fresh plums, pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
1 teaspoon cinnamon-sugar

Steps:

  • In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

QUICK AND SIMPLE PLUM CAKE



Quick and Simple Plum Cake image

This plum cake is quite easy and quick to make if you use a food processor. It can be mixed by hand as well, it just takes a bit more time.

Provided by LenaM

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

18 plums, pitted and halved, or as needed
½ lemon, juiced and zested
2 ¼ cups all-purpose flour
7 tablespoons unsalted butter at room temperature
½ cup white sugar
2 eggs
⅓ cup sour cream
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
  • Sprinkle prepared plums with lemon juice in a bowl.
  • Combine flour, butter, sugar, eggs, sour cream, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
  • Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 40 g, Cholesterol 51.6 mg, Fat 9.4 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 146.3 mg, Sugar 19.5 g

CLASSIC PLUM PIE WITH CUSTARD



Classic plum pie with custard image

This traditional favourite is an ideal post-Sunday lunch pud

Provided by James Martin

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

900g plum , stoned and thickly sliced
140g golden caster sugar , plus extra
tsp ground cloves
1 heaped tbsp cornflour
flour , for dusting
500g pack shortcrust pastry
1 egg , beaten, to glaze
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
seeds scraped from 1 vanilla pod

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
  • For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
  • Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium

RUSTIC PLUM PIE



Rustic Plum Pie image

Categories     Food Processor     Dairy     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Vegetarian     Plum     Summer     Pastry     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 13

For pastry dough
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 to 5 tablespoons ice water
For filling
3/4 pound Italian prune plums
2/3 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon milk
1 tablespoon sugar

Steps:

  • Make dough:
  • Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.
  • Preheat oven to 375°F.
  • Make filling:
  • Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
  • On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.

SPICED PLUM PIE



Spiced Plum Pie image

The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. -Lucille Mead, Ilion, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Pastry for double-crust pie (9 inches)
4-1/2 cups sliced fresh plums
2/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1/2 cup orange juice
1 teaspoon grated orange zest
2 tablespoons butter
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

Nutrition Facts : Calories 412 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 303mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

PERFECT PLUM PIE



Perfect Plum Pie image

This recipe came from a Taste of Home cookbook. It's my all-time favorite pie! It shocks the taste buds. Be sure to have a piece while it's still warm!

Provided by PuglyDuckling

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 12

4 cups sliced plums
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 unbaked 9-inch deep dish pie pastry
1/2 cup sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons cold margarine

Steps:

  • In bowl, combine first 6 ingredients; pour into pastry shell.
  • For topping, combine sugar, flour, cinnamon and nutmeg.
  • Cut in margarine until coarse.
  • Sprinkle over plums.
  • Bake in preheated 375 degree oven for 60 minutes or until golden brown.
  • (May need to cover crust edges with foil during baking to prevent burning.).

PEACH PLUM PIE



Peach Plum Pie image

When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon zest
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

BOTTOM CRUST PLUM PIE



Bottom Crust Plum Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 10

1/3 cup all-purpose flour, plus more for dusting
1/2 recipe Pate Brisee (Pie Dough)
2 1/2 pounds plums, washed, pitted and quartered
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon freshly grated nutmeg
Juice of 1/2 lemon
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
Confectioners' sugar, for dusting
Creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
  • In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
  • Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

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