Russs Plum Pie Recipes

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PLUM PIE



Plum Pie image

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.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 21

3 cups all-purpose flour
¾ cup white sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
½ teaspoon lemon zest
½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • 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.

Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g

FAVORITE PLUM PIE



Favorite Plum Pie image

I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.

Provided by Michael Thompson

Categories     Desserts     Pies     Fruit Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

3 cups pitted plums
1 cup white sugar
¼ cup cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 prepared pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
  • Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g

BOTTOM CRUST PLUM PIE



Bottom Crust Plum Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 10

1/3 cup all-purpose flour, plus more for dusting
1/2 recipe Pate Brisee (Pie Dough)
2 1/2 pounds plums, washed, pitted and quartered
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon freshly grated nutmeg
Juice of 1/2 lemon
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
Confectioners' sugar, for dusting
Creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
  • In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
  • Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

PURPLE PLUM PIE



Purple Plum Pie image

I can never resist a tart, tempting slice of this beautiful plum pie. It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

4 cups sliced fresh plums (about 1-1/2 pounds)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 frozen deep-dish pie crust (9 inches)
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell. , For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling. , Bake until filling is bubbly, 50-60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 307 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

EASY AS PLUM PIE



Easy As Plum Pie image

With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!

Provided by momaphet

Categories     Pie

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 unbaked pie crusts
2 lbs plums
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 450 degrees.
  • Place one pie crust into a 9"pie dish.
  • Wash plums, do not peel.
  • Cut plums in half remove pit, then into quarters.
  • Arrange plums in the pie crust.
  • Mix together the dry ingredients, then sprinkle over the plums.
  • Dot with the butter.
  • Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
  • Cut about 6 1" slits into the top of the pie.
  • Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
  • Cool, serve warm or cold.

PERFECT PLUM PIE



Perfect Plum Pie image

This recipe came from a Taste of Home cookbook. It's my all-time favorite pie! It shocks the taste buds. Be sure to have a piece while it's still warm!

Provided by PuglyDuckling

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 12

4 cups sliced plums
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 unbaked 9-inch deep dish pie pastry
1/2 cup sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons cold margarine

Steps:

  • In bowl, combine first 6 ingredients; pour into pastry shell.
  • For topping, combine sugar, flour, cinnamon and nutmeg.
  • Cut in margarine until coarse.
  • Sprinkle over plums.
  • Bake in preheated 375 degree oven for 60 minutes or until golden brown.
  • (May need to cover crust edges with foil during baking to prevent burning.).

RUSTIC PLUM PIE



Rustic Plum Pie image

Categories     Food Processor     Dairy     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Vegetarian     Plum     Summer     Pastry     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 13

For pastry dough
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 to 5 tablespoons ice water
For filling
3/4 pound Italian prune plums
2/3 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon milk
1 tablespoon sugar

Steps:

  • Make dough:
  • Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.
  • Preheat oven to 375°F.
  • Make filling:
  • Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
  • On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.

CLASSIC PLUM PIE WITH CUSTARD



Classic plum pie with custard image

This traditional favourite is an ideal post-Sunday lunch pud

Provided by James Martin

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

900g plum , stoned and thickly sliced
140g golden caster sugar , plus extra
tsp ground cloves
1 heaped tbsp cornflour
flour , for dusting
500g pack shortcrust pastry
1 egg , beaten, to glaze
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
seeds scraped from 1 vanilla pod

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
  • For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
  • Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium

SPICED PLUM PIE



Spiced Plum Pie image

The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. -Lucille Mead, Ilion, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Pastry for double-crust pie (9 inches)
4-1/2 cups sliced fresh plums
2/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1/2 cup orange juice
1 teaspoon grated orange zest
2 tablespoons butter
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

Nutrition Facts : Calories 412 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 303mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

PLUM PIE



Plum Pie image

I get lots of plums from neighbors who are glad to share. My husband loves this special dessert. Of course, he claims to only like two kinds of pies-warm ones and cold ones!-Shirley Smith, Noti, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup crushed saltines
Pastry for double-crust pie (9 inches)
1-1/2 pounds fresh plums, pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
1 teaspoon cinnamon-sugar

Steps:

  • In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

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Top Asked Questions

How do you make a plum pie crust?
Heat oven to 425° F. In a bowl combine the plum slices and the lemon juice. Add the sugar and flour, stir gently to combine . Turn into pastry-lined pie pan, and dot with butter. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar.
How do you bake plums in the oven?
In bowl, combine first 6 ingredients; pour into pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg. Cut in margarine until coarse. Sprinkle over plums. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during baking to prevent burning.).
Do damson plum pies have a pastry crust?
Damson plum pies have a single pastry crust. You do not need to bake the crust before adding the filling. Instead, the crust bakes right along with the filling in the oven. You can use my favorite all-butter pie crust, another homemade pie crust that you love, or a shortcut store-bought pie crust.
How long do you cook a plum pie at 450?
Cut about 6 1" slits into the top of the pie. Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender. Cool, serve warm or cold. Got a question? Share it with the community!

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