Rustic Plum Biscuit Pie

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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.

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

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

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.

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.

3. 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)

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.

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

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).

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.

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).

Rustic Plum Biscuit Pie

5 from 13 votes

Author: Natasha of NatashasKitchen.com

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.

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Ingredients 

Plum Pie Filling Ingredients:

• 2 lbs ripe plumbs, pitted and quartered
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp ground cinnamon

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.

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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).

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: Plum Biscuit Pie

Skill Level: Easy

Cost to Make: $$