Mouthwatering Plum Pie Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.
I have to admit plums are not my favorite fruit to make either jams or pies with, I tend to prefer cherry (yum!), however this recipe might change my mind. We are going to be using ready made pie crust for this, although we did give you a recipe for how to make it a few days ago so if you are feeling brave you could have a go at making it all by hand!
Ingredients:
- - 2 tablespoons of lemon juice
- - 4 cups of purple plum slices
- - 1 cup of sugar
- - 2 tablespoons of cooked tapioca
- - Half a teaspoon of cinnamon
- - Half a teaspoon of nutmeg
- - Enough ready made pie crust for 2 crusts in a 9 inch pie dish
- - 2 tablespoons butter
- - Heavy duty aluminum foil
- - 9 inch pie dish
What you need to do:
Grab the plum slices and put them int a large mixing bowl, then sprinkle the lemon juice on top of them. In another bowl add the sugar, tapioca, cinnamon and the nutmeg and mix it all together well, then add the plums into the mixture and coat the slices of plum, you don’t want to crush the plums to make the whole thing into a paste, make sure you leave the slices intact to give the pie a nice texture. Now let that rest for 15 minutes and all the flavors seep together while you do the next part.
Now you need to grab the ready made pie crust you have, or the pie crust you made yourself 
and roll some out into a circle 11 inches in diameter and a good few millimeters thick. If your pie crust was in the freezer then make sure it is at room temperature before you try this, you should take it out of the freezer 30 minutes before you need it at least really, and make sure you put flour on the area where you are going to roll the pie crust out too so it doesn’t stick.
Lay that 11 inch circle into the 9 inch pie dish and gently push it down all around so it touches the bottom and sides, but don’t be aggressive with it or you’ll have thin areas which will burn or leak. Now roll out a 10 inch circle of pie crust, add the filling to the center of the first crust and spread it out evenly, dot the butter onto the filling so it will melt into it, and place the second pie crust over the top of the filling. Crimp the edges of the two crusts together (make it as neat of messy as you want!) and then cut off any excess.
Now you come to most important bit, you need to make some slits in the top crust to release steam as it cooks, so make about 4 cuts into the top crust, all the way through into the filling, if you don’t do that you could end up with a mess!
Preheat the oven to a toasty 425 degree, pop the pie in and bake it for about 45 minutes, or until the top if nice and golden brown but not burnt. Take out, leave to cool for 15 minutes, then remove it from the dish and start slicing it up and serving it with a nice dollop of ice cream!
Voila!