Tart Plum Pie


My in-laws have a few fruit trees in their yard. This is the first year that their plums were coming in. They didn’t prune them back (they’re still learning how to do all that), so the fruit was small, but still abundant. They brought me a batch and so I had to figure out something yummy to do with them. I could have made jam, but I didn’t have all the ingredients so I thought I’d try out a plumb pie for the first time. It is a pretty basic fruit pie, but with plums! It was really tart, but perfect warm out of the oven with some vanilla ice cream on top. My husband thought it tasted like cherry, I thought it was more tart like a berry or rhubarb pie, but it’s a keeper for the recipe box! What is your favorite fruit pie?



  • 4 cups sliced fresh plums
  • 1 tablespoon lemon juice (fresh or bottled)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Frozen pie shell
  • 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


  1. Preheat oven to 375.
  2. Cut plums into small slices and place in a large bowl.
  3. Sprinkle plums with lemon juice, sugar, flour, salt and cinnamon and mix together.
  4. Place pie shell in pie pan loosely, and flute the edges however desired.
  5. Pour plum filling into pie shell.
  6. In a small bowl, add sugar, flour, cinnamon and nutmeg and mix together; cut in butter until crumbly and sprinkle over filling.
  7. Place pie on a foil covered cookie sheet (for easy clean up if filling boils out a bit).
  8. Bake for 50 minutes or until filling is bubbly. Cover edges of crust during the last 20 minutes to prevent it from over browning.
  9. Cool on a wire rack.

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