Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen

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This deep dish plum biscuit pie is easy to assemble, but looks and tastes like something time intensive. The homey biscuit topping is crumbly and hugs the delicious plums below. I love seeing the bubbling ruby juicies come through the center and edges of the pie.

Plums just taste so so good when baked. Make sure you add the cinnamon; it really brings out the plums sweet-tart goodness. Your home will smell delicious and your taste buds will thank you.

Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen

Plum Biscuit Pie Filling Ingredients:

2 lbs ripe plums, pitted and quartered
1/2 cup granulated sugar
1/2 cup all-purpose flour *measured correctly
1 tsp ground cinnamon

Rustic Plum Biscuit Pie

Biscuit Topping Ingredients:

1 3/4 cups all-purpose flour *measured correctly
1/3 cup fine yellow cornmeal
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 12 pieces
1 cup cold heavy whipping cream

Rustic Plum Biscuit Pie-2

What You’ll Need:

A 9 or 10-inch wide deep dish pie pan with 2-inch tall walls.

How to Make Rustic Plum Pie Filling:

1. Mix together 1/2 cup of sugar, 1/2 cup flour and 1 tsp of cinnamon.

Rustic Plum Biscuit Pie-8

2. Rinse plums, cut them into quarters and remove pits. Transfer half of your plums to a deep pie pan. Sprinkle half of your sugar/flour/cinnamon mixture over the plums.

Rustic Plum Biscuit Pie-9

3. Add remaining plums and sprinkle with remaining flour mixture.

Rustic Plum Biscuit Pie-10

How to Make the Biscuit Topping:

(note: if you don’t have a Food Processor, you can use a bowl and whisk for step 1, a Pastry Cutter for step 2, and a mixing spoon for step 3 below)

1. Place the first 5 topping ingredients in the bowl of a food processor: 1 3/4 cups flour, 1/3 cup cornmeal, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt. Pulse to combine.

Rustic Plum Biscuit Pie-5

2. Add sliced butter and pulse until pea-sized crumbles form.

Rustic Plum Biscuit Pie-6

3. Drizzle with heavy cream and pulse until just combined. Place large spoonfuls of dough (I used an ice cream scooper) evenly over the border of the pie, leaving a space in the center (this space helps to vent the pie and gives the pie more of a rustic look).

Rustic Plum Biscuit Pie-7

Rustic Plum Biscuit Pie-11

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4. Bake in the center of the oven at 375˚F for 40-45 minutes or until top is golden and liquid is bubbling. Place a sheet of foil or baking sheet on the rack below your pie for the last 20 minutes to catch any juices that bubble over. Dust the top with powdered sugar if desired.

Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen

Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen

Credits: The biscuit topping for this pie was inspired by Martha Stewart’s Quince rustic biscuit pie from an old Martha Stewart Living Magazine (November 2010).

Natasha's Kitchen Cookbook

Rustic Plum Biscuit Pie

5 from 13 votes
Author: Natasha of NatashasKitchen.com
Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen
This deep dish plum biscuit pie is easy to assemble, but looks and tastes like something time intensive. The homey biscuit topping is crumbly and hugs the delicious plums below. I love seeing the bubbling ruby juicies come through the center and edges of the pie. Plums just taste so so good when baked. Make sure you add the cinnamon; it really brings out the plums sweet-tart goodness. Your home will smell delicious and your taste buds will thank you.

Ingredients 

Plum Pie Filling Ingredients:

Biscuit Topping Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/3 cup fine yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks, 12 Tbsp cold unsalted butter, cut into 12 pieces
  • 1 cup cold heavy whipping cream

What You'll Need:

  • A 9 or 10-inch wide deep dish pie pan with 2-inch tall walls.

Instructions

How to Make Rustic Plum Pie Filling:

  • Mix together 1/2 cup of sugar, 1/2 cup flour and 1 tsp of cinnamon.
  • Rinse plums, cut them into quarters and remove pits. Transfer half of your plums to a deep pie pan. Sprinkle half of your sugar/flour/cinnamon mixture over the plums.
  • Add remaining plums and sprinkle with remaining flour mixture.

How to Make the Biscuit Topping:

  • (note: if you don't have a food processor, you can use a bowl and whisk for step 1, a pastry cutter for step 2, and a mixing spoon for step 3 below)
  • Place the first 5 topping ingredients in the bowl of a food processor: 1 3/4 cups flour, 1/3 cup cornmeal, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt. Pulse to combine.
  • Add sliced butter and pulse until pea-sized crumbles form.
  • Drizzle with heavy cream and pulse until just combined. Place large spoonfuls of dough (I used an ice cream scooper) evenly over the border of the pie, leaving a space in the center (this space helps to vent the pie and gives the pie more of a rustic look).
  • Bake in the center of the oven at 375˚F for 40-45 minutes or until top is golden and liquid is bubbling. Place a sheet of foil or baking sheet on the rack below your pie for the last 20 minutes to catch any juices that bubble over.

Notes

Credits: The biscuit topping for this pie was inspired by Martha Stewart's Quince rustic biscuit pie from an old Martha Stewart Living Magazine (November 2010).
Course: Dessert
Cuisine: American
Keyword: Plum Biscuit Pie
Skill Level: Easy
Cost to Make: $$

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Rustic Plum Biscuit Pie. You'll love the crumbly topping and bubbly filling. Easy, delicious and so homey! @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Mebs, Roberta
    November 7, 2022

    This plum dessert looks SO delicious!
    I have two questions:
    Are the plums weighed before or after removing the pits?
    Would it make any difference if frozen, sliced plums are used? (Should the juice be poured off when they are thawed?
    Thank you!

    Reply

    • NatashasKitchen.com
      November 8, 2022

      Hi Roberta! I have not tested frozen plums to advise. As for the pits, I weigh them and then remove the pits. I hope you love this recipe!

      Reply

  • Deb
    August 10, 2021

    Absolutely Delicious!
    The topping was light and the cornmeal made it a little crispy. Yummy! Easy to make.

    Reply

    • Natashas Kitchen
      August 11, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Deb!

      Reply

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