Plum Pie

A straightforward double-crust plum pie loaded with fresh sliced plums tossed in sugar, flour, and cinnamon. When those plums hit the oven, they soften into a jammy, tart-sweet filling that bubbles up through the slits in the top crust.

Flour mixed into the sugar-plum filling acts as the thickener. As the fruit releases its juices during baking, the flour absorbs them and sets into a cohesive filling instead of a soupy mess. Six cups of sliced plums mound high in the shell but cook down considerably, so don’t skimp on the fruit.

The foil collar around the edge is an important detail. Pie crust edges are thinner and brown faster than the top. Shielding them for the first part of baking, then removing the foil for the last 15 minutes, gives you an evenly golden pie all the way across.

Kitchen Tips

• Use ripe but firm plums. Overripe plums turn to mush and make the filling watery even with flour.
• Cut the slits in the top crust generously. Steam needs to escape or the crust gets soggy from underneath.
• The pie is done when you see thick, bubbling juices coming through those slits. Clear, thin juice means it needs more time.
• Let the pie cool at least 2 hours before slicing. The filling needs time to set or it runs everywhere.

Variations

• Mix in a handful of fresh raspberries with the plums for a plum-berry pie.
• Add a pinch of cardamom or ginger alongside the cinnamon for a warmer spice profile.
• Use a crumble topping instead of a top crust for a plum crumb pie.