Plum Pie27 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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.” - by MARBALET
Original recipe yields 1 pie
- 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.
Amount Per Serving (8 total)
- 685 cal
- 24.9 g
- 109.1 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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 was cal..." See moreled for. Also, I went with the walnuts instead of hazlenuts, again only because that was what I had on hand. Instead of using a pie pan, I used eight 1 cup baking dishes, so I ended up with eight deep dish tarts, each one equal to 1/8 of a pie. The recipe filled them perfectly. To make things easier, I just dropped the crust mix into the cups and pressed it to the bottom and sides with my fingers instead of rolling it out. There is a bit of rise in this crust, so it bakes out just as evenly as if it had been rolled. And, the streusal topping meets the crust to cover any uneven edges. I would bet you could do the same thing with a pie pan as well and save yourself the mess of rolling out. If you do tarts, put them in the middle of the oven and start checking after about 20 minutes. Mine took about 24 to bake. I was quite dubous about all the vanilla in this recipe, as it seemed an odd flavor to pair with plums, but it was very tasty. I think it is important to use plums which are sweetly ripe but not mushy. The pie really does taste a lot like cherry and plums are so much cheaper to get at this time of year. I am making it again today, and trying Splenda instead of sugar."
"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 oatmeal..." See more for the nuts (kid's preference.) I also omitted the lemon whenever it was called for. I followed another reviewer's suggestion and patted the dough into the pie plate instead of rolling it. It worked well, although I ended up making two pies because there was so much dough. I'd suggest either cutting the crust recipe in half, or double the filling and topping and make two pies. In my opinion the crust was just ok. It was easy to work with, but was more cake-like than I prefer for pie. I will make this recipe again, but with a different crust. Next time I may just use a frozen pie crust. I hope you enjoy your plum pie!"
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