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These plums were picked off our crooked plum tree; Literally growing at a 60 degree angle. Never imagined our plums would make such a marvelous pie!!
We’ve had that plum tree for over 3 years now and it was so fruitful that the branches would break from the weight. I’d have to pluck off like half of the plums before they ever ripened.
Sadly, most of the plums were wasted. I am now a plum pie fan. I enjoyed it more than cherry pie (never thought I’d say that). Plum good pie was really juicy and not overly sweet. I bet plum vareniki would be just amazing, it’s on my to-do list!!
Ingredients for Plum Pie:
1 1/2 pounds of plums (use 2 pounds plums & 1/4 cup more sugar if you are using a deep dish pie plate)
1/2 cup sugar
2 Tbsp all-purpose flour *measured correctly
1 tsp cinnamon
1 Tbsp butter
2 un-baked pie crusts (For store-bought, I recommend Marie Calendar’s pie crusts)
How to Make Plum Good Pie:
1. Pre-heat the oven to 450°F.
2. Mix together 1/2 cup of sugar, 2 Tbsp of flour and 1 tsp of cinnamon.
3. Rinse plums, cut them into quarters and remove pits.
4. Arrange 1/2 of the plums into the pie crust and sprinkle half of the sugar mixture over them.
5. Top with the rest of the plums and cover them with remaining sugar mixture. Than place 1 Tbsp of butter over the fruit.
6. Place top crust over the plums and using a fork crimp edges together, than cut 6 to 8 slits in the top to vent.
7. Bake at 450˚ F for 12 minutes. Reduce heat to 325°F and bake additional 25 minutes. Plums will be tender.
8. Remove pie from the oven and let it stand until it is just warm or room temperature. This allows the pie juices to thicken.
Plum Good Pie Recipe
Ingredients
Instructions
Pre-heat the oven to 450°F.
- Mix together 1/2 cup of sugar, 2 tbsp of flour and 1 tsp of cinnamon.
- Rinse plums, cut them into quarters and remove pits.
- Arrange 1/2 of the plums into the pie crust and sprinkle half of the sugar mixture over them.
- Top with the rest of the plums and cover them with remaining sugar mixture. Than place 1 tbsp of butter over the fruit.
- Place top crust over the plums and using a fork crimp edges together, than cut 6 to 8 slits in the top to vent.
- Bake at 450 °F for 12 minutes. Reduce heat to 325°F and bake additional 25 minutes. Plums will be tender.
- Remove pie from the oven and let it stand until it is just warm or room temperature. This allows the pie juices to thicken.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am planning to make this pie, which looks delicious. Can I use frozen plums in the pie?? Thank you !
Hi Helen, I haven’t tried that but I think it would work well to use frozen plums. You may need slightly more flour.
Made a few of these last year and they were great. My plum trees are at it again so I’m making three at one time today! A few years ago when I had another bumper crop I followed your plum jam recipe to use them up – I have a feeling I’ll be doing that again in a couple of weeks.
I am so glad you loved it! Thanks for giving this recipe great feedback.
Just to let you know–the rest of the plums you gave us became plum butter (like jam except smoother consistency–no actual butter there). I’ll drop by with a jar one of these days.
I tried the one you gave to Sveta and it was very good! I’m happy those plums went to good use this year
I agree–it’s really good pie. I think I ate almost the whole thing myself over the course of a week (okay, probably less than a week) both times I made it. Glad there are no more plums on that tree, or I would be eating pie after pie all by myself. I know, I could have shared, but it was just too yummy :). I didn’t use cinnamon or butter in mine–I’ll have to try that. And plum vareniki sound heavenly!
You should credit your recipe to Natalia. Or the inspiration for it! 🙂
Thats true, Natalia did give me the idea to make a pie out of those plums. I wasn’t planning to do anything with them until I found out they make good pie. Thanks Natalia!
Roughly how many plums does it take to get 1 1/2 lbs. ? I don’t have a scale at home.
Thanks! This looks yummy!
-ver
I didn’t count them, but I’d say about 5 cups of plums, sliced. Our plums were about the size of mandarins or kiwis so I’d estimate I used about 15 plums.