Plum Pie

Plum Pie


"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."


1 h 30 m servings 685 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 109.1g
  • 35%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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  1. 42 Ratings


This recipe worked very well for me despite the fact that I was missing a couple of ingredients. I had to omit the nutmeg and I used 1/2 tsp bottled lemon juice instead of the zest wherever it w...

I had never had plum pie before. I was pleasantly surprised at how delicious it was. The filling had just the right consistency. I liked the struesel topping as well, although I substituted o...

If plums are the only fruit used in the pie it is a bit tart. Mixing a sweeter fruit with the plums will balance the flavours. Enjoyed the lemon zest in the crust.

I made this pie for a potluck tonight. There wasn't a single crumb left! The other reviewers are correct there is enough crust for 2 pies. I liked the crust; it reminded me of cookie dough. ...

Yummy! The Italian plums worked well with this recipe. My family loved it, especially the combination of plums and the topping.

FANTASTIC!!!! This recipe was very easy to follow and the pie turned out very nice. I used a 9.5in. pie pan and a little more than 4c of plums because i wanted my pie to be full and have a moun...

This pie was more like a tart or streusel or even a shortcake with the cake-like crust. My family favored the cake the best. On the results page for this Plum Pie the description mentioned there...

If you like rubarb or strawberry crisp you will like this pie. Made for a family function and it went fast. I didn't think that the plums were too tart. Next time, I will mix in another fruit...

This filling was simple and good, but the crust was only okay - the flavor was bland and the texture was too dry. I think next time I will use a shortbread cookie crust.