Purple Plum Pie Recipe

5 8 9
Purple Plum Pie Recipe
Purple Plum Pie Recipe photo by Taste of Home
Publisher Photo

Purple Plum Pie Recipe

Read Reviews
5 8 9
Publisher Photo
I can never resist a tart, tempting slice of this beautiful 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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 4 cups sliced fresh plums (about 1-1/2 pounds)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 unbaked deep-dish pastry shell (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 or margarine

Directions

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375° for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Yield: 8 servings.
Originally published as Purple Plum Pie in Taste of Home June/July 1997, p35

Nutritional Facts

1 piece: 314 calories, 10g fat (4g saturated fat), 11mg cholesterol, 198mg sodium, 56g carbohydrate (33g sugars, 2g fiber), 3g protein.

  • 4 cups sliced fresh plums (about 1-1/2 pounds)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 unbaked deep-dish pastry shell (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 or margarine
  1. In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375° for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Yield: 8 servings.
Originally published as Purple Plum Pie in Taste of Home June/July 1997, p35

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Reviews forPurple Plum Pie

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redcow User ID: 47124 272706
Reviewed Sep. 5, 2017

"Think this is the best tasting pie I have ever made, and I have made quite a few. Delicious!! I used prunes from our tree which is loaded with fruit this year. I took the pie to pot luck at Church and was the dessert that was eaten the most. One lady took a small piece home to freeze for her sister to bring back childhood memories. I plan on making another pie in a couple of days."

MY REVIEW
CanadianJoanna User ID: 5958708 49036
Reviewed Oct. 14, 2014

"Absolutely delicious. I was looking for new plum recipes as there was a bumper crop of plums this year (Italian Prune). Excellent pie."

MY REVIEW
Danicats4 User ID: 7876661 48143
Reviewed Jul. 4, 2014

"Fabulous pie! Very simple and delicious! We had tons of plums and didn't know what to do with them. This pie made a great 4th of July dessert."

MY REVIEW
Crystal monique User ID: 6880524 75245
Reviewed Sep. 27, 2012

"This pie was amazing and very easy to make."

MY REVIEW
Monarchsmomma User ID: 1811632 45337
Reviewed Jul. 26, 2011

"A simple easy tasty summer pie! Oh, & pretty too :)"

MY REVIEW
agraceberry User ID: 2511024 18245
Reviewed Sep. 15, 2010

"I'm back again this year to make more of these pies! Family and friends are asking for them!"

MY REVIEW
Summy User ID: 1386846 43429
Reviewed Jun. 25, 2010

"We have trees in AZ that are sometimes called "Mock Plum" trees with teeny, tart, cherry-sized plums. They're edible, but no one usually eats them because they're a bit too sour. But the plum flavor is nice, so I'm going to make this pie tomorrow to see if we can make use of these little fruits. Looks like a wonderful recipe."

MY REVIEW
agraceberry User ID: 2511024 45331
Reviewed Sep. 5, 2009 Edited Sep. 6, 2009

"Very good and easy to make."

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