Plum Pie Recipe
Plum Pie Recipe photo by Taste of Home
Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

Ingredients

  • 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 or margarine
  • 1 teaspoon cinnamon-sugar

Directions

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 more or until golden brown. Yield: 6-8 servings.
Originally published as Plum Pie in Taste of Home August/September 1996, p8

Nutritional Facts

1 slice: 472 calories, 19g fat (9g saturated fat), 21mg cholesterol, 271mg sodium, 74g carbohydrate (42g sugars, 2g fiber), 3g protein.

  • 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 or margarine
  • 1 teaspoon cinnamon-sugar
  1. 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 more or until golden brown. Yield: 6-8 servings.
Originally published as Plum Pie in Taste of Home August/September 1996, p8

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MY REVIEW
gaylene2 User ID: 3368539 220361
Reviewed Feb. 12, 2015

"We have a plum tree in our backyard and it produces the tastiest plums!! When there are plenty of plums, this recipe is a GREAT way to use them up! Everybody LOVES this recipe! I've found that 5 saltines make about 1/4 of crumbs."

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