Rustic Plum Pie Recipe

If you're in the mood for some pie, then we have the perfect recipe for you! Recipe developer Miriam Hahn came up with this incredible recipe for rustic plum pie, and it's an excellent activity to make this with the family. "This is a really good recipe for a beginner baker or one to make with kids," Hahn raves. 

Not only is this pie super easy to whip up, but it also only requires three ingredients, making it simple to shop for as well. There are so many wonderful things about this pie, but Hahn says it best. "My favorite thing about this recipe is how fun and easy it is to make," she raves. "I love the fact that it is not perfect and irregular but still delicious. Also, you can swap out the plums for any type of filling to mix it up!"

And guess what? It's not just an after-dinner treat. "I love this as a dessert, but it is great for a breakfast gathering or brunch," Hahn says. "It is wonderful with coffee. You could also top it with sliced almonds for a little crunch." Keep reading to find out how to make this delicious, simple, and rustic plum pie.

The first thing you need to do is make a list of ingredients that are necessary to make this dish. There are only three things to get, so your shopping trip should be pretty easy. For starters, get a box of puff pastry sheets. Make sure to thaw them before you use them. 

You will also need two cans of whole plums, though it is possible to use fresh plums as well. "When plums are in season, you can use fresh plums (about 15) and just slice them up, add some sugar and cornstarch," Hahn says. "The rest [of the recipe] is the same." The last ingredient that you need is a teaspoon of cinnamon.

Before you do anything else, turn the dial of your oven to 375 F. That way, it's nice and hot when you're ready to use it. Preheating is always a very important step, so don't skip it! 

Next, take out the box of puff pastry sheets. The box should include two 9x9-inch pastry sheets that are sectioned into thirds. You will use all of the pastry sheets aside from one third of one panel. Then, grab a piece of parchment paper and combine both sheets. Roll the two together and make an 18-inch circle. A thing to note — the pie circle doesn't have to be perfect!

Once you have rolled out the dough, put an 11-inch dinner plate on top of it. Ensure that you have at least two to three inches of dough outside of the plate, as this is the area you will fill with plums. The dough should be pretty easy to work with as long as you've thawed it out before using it. If you plan to bake right after you go to the store, you could even leave the dough on the counter to thaw quickly. If not, just set a timer to be sure that the pastry dough has time to thaw. 

Go ahead and open the canned plums and discard the liquid. Remove the pits from each plum and break them in half, which, according to Hahn, should be an easy task: "The plums are super soft, so the pits are really easy to remove." After you've removed the pits, assemble the plums in the center area of the dough and leave two to three inches around the perimeter so you can fold in the dough. Sprinkle with a little bit of cinnamon to add a warm flavor to the pie. Now, fold in the edges so that the two to three inches of dough covers the top of the plum pie.

Now, it's time to put the plum pie in the oven. Be sure to double check that the oven is fully preheated before you do so. Then, bake the pie for 20 minutes. Once your timer dings, let the pie cool off for an hour before you serve it. You can top it with whipped cream or a scoop of ice cream to add some extra flavor to an otherwise simple pie. "It is best right after it has cooled but will be fine all week in an air-tight container. I re-heat in the oven for best results," Hahn shares. We hope you love this simple rustic plum pie as much as we do!