Plum Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without warming the butter.

Plums: The star of the pie, providing sweet and tart flavors.

Sugar: Sweetens the plum filling and balances the tartness.

Cornstarch: Thickens the plum filling to prevent it from being too runny.

Cinnamon: Adds warmth and depth to the flavor of the filling.

Salt: Enhances the overall flavor of both the crust and the filling.

When making the pie crust, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl in the freezer for a few minutes before starting. When mixing the butter into the flour, use a pastry cutter or your fingertips to avoid warming the butter too much. The goal is to have small, pea-sized pieces of butter throughout the dough. This technique ensures that the crust will have pockets of butter that melt during baking, creating a light and flaky texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can create a flaky crust, with a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• plums - Substitute with peaches: Peaches have a similar texture and sweetness, making them a good alternative for the filling.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile, though it may make the filling a bit more liquid.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg provides a warm, spicy flavor that complements fruit fillings well.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• Allow the plum pie to cool completely at room temperature. This ensures the filling sets properly and prevents condensation when storing.
• Wrap the cooled pie tightly with plastic wrap or aluminum foil. This helps maintain its freshness and prevents it from absorbing other odors in the refrigerator.
• Store the wrapped pie in the refrigerator for up to 4 days. For best results, place it on a flat surface to avoid any damage to the crust or filling.
• To freeze, first wrap the cooled pie in plastic wrap, ensuring it is tightly sealed. Then, wrap it again with aluminum foil or place it in a large freezer-safe bag. This double wrapping prevents freezer burn and preserves the pie's texture.
• Label the wrapped pie with the date of freezing. This helps you keep track of its freshness and ensures you use it within the optimal time frame.
• Freeze the pie for up to 3 months. For best results, place it in a flat position in the freezer to maintain its shape.
• When ready to enjoy, thaw the frozen pie in the refrigerator overnight. This gradual thawing process helps maintain the pie's texture and flavor.
• Reheat the thawed pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This revives the crust's crispiness and brings out the flavors of the plum filling.
• For individual slices, wrap each slice in plastic wrap and then in aluminum foil before freezing. This allows for convenient single servings without having to thaw the entire pie.
• When reheating individual slices, use a microwave-safe plate and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover plum pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Bake for about 15-20 minutes or until the filling is heated through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of plum pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to ensure it doesn't become soggy. Let it sit for a minute before serving to allow the heat to distribute evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the plum pie slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For a stovetop method, use a skillet over medium-low heat. Place the plum pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps keep the crust crisp while warming the filling.

• Oven: Preheat to 375°F (190°C) for baking the pie until the crust is golden brown and the filling is bubbly.

• Mixing bowl: Used to combine flour and salt for the crust, and also to mix the sliced plums with sugar, cornstarch, cinnamon, and salt.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough to fit into the pie dish and to cover the pie.

• Pie dish: Holds the rolled-out dough and the plum filling, giving the pie its shape.

• Knife: Used to trim the excess dough and to cut slits on top of the pie for steam to escape.

• Measuring cups: Essential for accurately measuring the flour, sugar, cornstarch, and sliced plums.

• Measuring spoons: Used to measure the ground cinnamon and salt.

• Cutting board: Provides a surface to pit and slice the plums.

• Spatula: Helps to mix the plum filling ingredients evenly.

• Cooling rack: Allows the pie to cool properly after baking.

Prepare the crust in advance: Make the pie crust a day ahead and store it in the fridge.

Use a food processor: Quickly combine flour and butter using a food processor instead of mixing by hand.

Pre-pit and slice plums: Pit and slice the plums the night before and store them in an airtight container.

Ready-made dough: Use store-bought pie dough to save time on preparation.

Mix filling ingredients: Combine sugar, cornstarch, and cinnamon in advance and store in a jar.