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Plum Cinnamon Pie Recipe

Plum Cinnamon Pie Recipe

Learn how to make the best homemade Plum Cinnamon Pie with this easy baking recipe. Sweet-tart plums combine with warming cinnamon and a touch of vanilla in a perfectly flaky, all-butter crust. The secret to this foolproof pie is briefly cooking the filling first to prevent a soggy bottom.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Plum Cinnamon Pie, its golden-brown lattice crust dusted with crystalline sugar that sparkles in soft afternoon light. The deep crimson filling bubbles at the edges where plum juices have caramelized during baking. A cross-section slice reveals layers of burgundy plum slices tinged with cinnamon, resting in their glossy syrup atop a perfectly flaky bottom crust. The pie sits on a weathered wooden board, accompanied by a small ceramic pitcher of cream, a scattered handful of fresh plums, and cinnamon sticks strategically placed to hint at the warming spices within. Steam rises gently from the freshly cut piece, carrying the aroma of baked fruit and sweet spice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg ripe plums (about 12-14 medium plums)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it into the flour until you have pea-sized pieces. The variation in butter size creates layers in your crust – some larger pieces will create flakiness while smaller ones tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pinched. Cold water and minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60% for the bottom crust, 40% for the top). Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Wash, pit, and slice the plums into 1.5cm wedges. In a large saucepan, combine the plums, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the plums begin to soften and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, mix the cornstarch with 2 tablespoons of the plum juices to create a slurry. Add this mixture back to the saucepan along with the cinnamon, nutmeg, vanilla, and salt. Cook for another 2-3 minutes until the filling has thickened slightly. Remove from heat and allow to cool completely. Pre-cooking the filling concentrates flavors and reduces excess moisture that could make your bottom crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and place a baking tray in the oven to heat up. Roll the larger disk of dough on a floured surface to about 3mm thickness and a diameter of about 30cm. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cooled plum filling into the prepared bottom crust. Roll out the second disk of dough and either place it whole on top with vents cut for steam to escape, or create a lattice pattern by cutting strips and weaving them over the filling. The lattice not only looks beautiful but allows more moisture to evaporate, helping to prevent a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim excess dough and fold the overhang under itself to create a thicker edge. Crimp decoratively with your fingers or a fork. Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful shine and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking tray (this helps cook the bottom crust properly) and bake for 20 minutes at 200°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly – cut too soon and you'll have a runny mess! Serve at room temperature with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie keeps well at room temperature for 2 days or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Plum Cinnamon Pie Recipe?

The Plum Cinnamon Pie requires all-purpose flour, sugar, salt, cold butter, ice water, and egg for the crust. The filling needs plums, sugar, lemon juice, cornstarch, cinnamon, nutmeg, vanilla extract, and salt. It's topped with coarse sugar for a sparkling finish.

How to cook Plum Cinnamon Pie Recipe at home?

Learn how to cook Plum Cinnamon Pie Recipe by first making a buttery pastry, then pre-cooking the plum filling with warming spices to prevent a soggy bottom. Assemble with either a full top crust or lattice pattern, brush with egg wash, and bake at two different temperatures - starting hot to set the crust, then reducing to fully cook the filling until bubbling.

Can I use frozen plums instead of fresh ones in this pie?

Yes, frozen plums can work, but they release more moisture. Thaw completely, drain excess liquid, and increase the cornstarch to 3 tablespoons to ensure proper thickening. The pre-cooking step becomes even more important with frozen fruit to create a non-soggy filling.

What's the secret to avoiding a soggy bottom crust in fruit pies?

The secret is three-fold: pre-cooking the fruit filling to release and thicken juices, baking on a preheated baking tray to provide direct heat to the bottom, and allowing the pie to cool completely (at least 3 hours) before cutting so the filling can properly set.

How do I know when my pie crust is perfectly made?

A perfect pie crust should have visible bits of butter throughout (ranging from pea-sized to smaller), hold together when pinched without being sticky, and feel cool to the touch. The dough shouldn't be overworked—you should still see marbling of butter, which creates those coveted flaky layers.

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This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust." }, { "@type": "HowToStep", "name": "Cook plums", "text": "While the dough chills, prepare your filling. Wash, pit, and slice the plums into 1.5cm wedges. In a large saucepan, combine the plums, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the plums begin to soften and release their juices." }, { "@type": "HowToStep", "name": "Thicken filling", "text": "In a small bowl, mix the cornstarch with 2 tablespoons of the plum juices to create a slurry. Add this mixture back to the saucepan along with the cinnamon, nutmeg, vanilla, and salt. Cook for another 2-3 minutes until the filling has thickened slightly. Remove from heat and allow to cool completely. 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The pre-cooking technique for the filling really does prevent a soggy bottom - my crust was perfectly crisp!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-28", "reviewBody": "I've tried many pie recipes, but this one is truly exceptional. The detailed instructions about handling the butter properly made all the difference - my crust was beautifully flaky! The plum filling was divine with just the right amount of cinnamon and vanilla.", "name": "Best Crust I've Ever Made", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Patel", "datePublished": "2024-05-25", "reviewBody": "Made this twice in one week! First for family dinner, then again for a friend's birthday because everyone raved about it so much. I love how the cinnamon complements the plums without overpowering them. The tip about letting it cool completely is crucial - patience is rewarded!", "name": "Made Twice in One Week", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Larsson", "datePublished": "2024-05-22", "reviewBody": "This recipe impressed my entire dinner party! Everyone wanted the recipe. The pre-cooking method for the filling is genius - no runny pie! I added a touch more cinnamon because I love it, and it was still perfectly balanced. Will definitely make this again when plums are in season.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-05-18", "reviewBody": "I've frozen half of this pie for later enjoyment as suggested, and it thawed beautifully! The flavor combination of plums and cinnamon is absolutely divine. 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