A tart, tempting, down-home rustic Double Crust Purple Plum Pie. Made with fresh purple plums with a hint of cinnamon, all stuffed between two flaky pie crusts. A terrific way to use that bounty of summer plums

Last summer a friend dropped off a huge bag of beautiful purple plums.

Slice of Plum Pie with whole pie in the background and a rolling pin on the kitchen counter

I started looking for all the plum recipes out there…because eating all those plums might have had some serious side effects! I wondered how a Plum Pie would taste? Was there even such a thing as “Plum Pie”?

Guess what? There is! It’s the BEST too! Reminiscent of Cherry Pie, you will love this new addition to your summer dessert menu. It’s slightly tart, with subtle hints of cinnamon, and a double flaky crust this pie is loaded with delightful flavors.

Let’s get baking this rustic treat!

How To Make Double Crust Purple Plum Pie

I always prepare fresh fruit fillings before I make my pie crust. It gives the fruit time to blend with the other filling ingredients. Unlike most fruit pies, one of the perks of using plums…no peeling! Yes you have to remove the “pit”…unless you have an amazing set of chompers…but otherwise, it’s removing the pits and chopping up the plums!

Wash and slice 4 cups (1 1/2 pounds) of fresh sliced plums. I like to cut the slices thick and then cut them into chunks. It just works better with fresh plums in a pie. I know, I know the plums are purple outside and green inside…that’s the beauty of purple plums. Those beautiful deep purple skins are loaded with natural color that will turn the entire filling into the most stunning violet on the planet!

Add 1 Tablespoon of lemon juice and 1/2 cup of granulated sugar. Yep, you’re making “sugar plums”!

Sliced and diced purple plums with 1/2 cup sugar and lemon juice in a large bowl

Add 1/4 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon.

Adding flour, salt, and cinnamon to chopped plums in a bowl

Carefully mix all the filling ingredients together. Set aside while you prepare your pie crust.

mixing plums and filling ingredients together in a bowl with a wooden spoon

Obviously for a double crust Plum Pie you’re gonna need a double Pie Crust. (I know I’m stating the obvious, but we aren’t always on the same level when it comes to baking, so it’s best to be clear.) You have a couple options. You can use store bought premade pastry crust, or a homemade pie crust. If you’ve never made pie crust from scratch don’t worry, it’s easy, and I have all the step-by-step instructions for you on my post for Homemade Pie Crust.

Make sure to double the crust recipe, so you have bottom and top crust. There’s a great video that shows you exactly how to make my favorite pie crust.

Once you have prepared the pie crust, roll out the bottom crust, place the crust in the bottom of a 9-inch deep dish pie plate. Make sure to gently press the crust down into the pan. Trim crust around the outer edges.

Bottom Pie Crust in a deep dish pie plate

Fill up that pie crust with those beautiful sugared plums by spreading the filling around so that it fills the entire pie plate.

Plum Pie Filling in the bottom pie crust

Roll out the second crust and carefully place over the top of the plum pie filling. Carefully press the top pie crust over the filling. Using kitchen shears trim the pie crust about 1/2 inch over the edge of the pie plate.

Fold the crust under the bottom pie crust tucking it under the edge. This will give you a nice neat edge.

Top Pie Crust placed over the plum pie filling, trimmed and ready for edges to be crimped

Using your fingers crimp the edges of the pie crust, just like shown on my Pie Crust Video, making sure to go all the way around the outside of the pie plate.

Vent the top of the pie crust so that the steam from all the fruit juices has a way to escape during baking. You can do this by cutting small slits in the top of the pie crust.

Brush the top of the pie crust with about 2-3 Tablespoons milk. There’s two reasons for doing this, if allows the crust to brown beautifully, and it allows the sugar to stick to the top of the pie crust.

Pie crusts crimped along the edges and brushed with milk

Sprinkle the entire top of the pie crust with a few tablespoons of granulated sugar.

TIP: Place the pie on a foil lined baking sheet. This prevents any of the filling that may bubble out of the pie during baking from spilling on the bottom of the oven.

Plum Pie ready to go into the oven with the top sprinkled with sugar

Bake at 375° for 50-60 minute or until filling is bubbly. Fresh fruit pies must pass the “bubbly” test when baking! It’s a real thing! The filling should be thick and bubbles popping up and down like “whack-a-mole”. This is my number one test for baking the perfect pie! It may sound silly, but it’s really all about that filling bubbling!

I recommend checking the pie at the 35-minute mark. If the pie is getting too brown make a foil tent to cover the top of the pie crust and place lightly on top of the pie to prevent the pie from burning.

Remove the pie and place on a cooling rack until pie is completely cool. Fresh fruit pie filling continues to thicken as it cools. This Purple Plum Pie is no exception.

Baked pie cooling on a rack, before serving.

Once the pie is cooled, and the filling has set, it’s time to get to the good part…my favorite part…the eating part! This pie is loaded with the most delicious filling! It’s the type of filling that has you licking the pie server and maybe even running your finger along the inside of the pie plate! (I’m not confessing to anything!)

TIP: The best way to evenly cut a pie is to cut the pie in half and then cut into wedges.

Plum Pie with a slice cut out of the pie.

Honestly the win here is the combination of the light flaky crust and the scrumptious plum filling! It’s like a summer party for your mouth! If you love plum jam, you’ll L.O.V.E. this plum pie! Honestly it hints heavily of cherry pie! So good!

Big slice of Plum Pie with a fork ready to eat. Rolling Pin and Whole Plum Pie in the background

If you know me, you know I love pie! Here are a few of my other Favorite Pie Recipes!

Hope y’all have a great weekend! I’m off to make another favorite pie for Father’s Day…Key Lime Pie!

Thanks so much for stopping by today. I hope you’ll pop back by soon! I’d love to have you follow me on Instagram, Facebook, and Pinterest where I share all my favorite recipes every day!

Happy Nesting!

Yield: 8 servings

Double Crust Purple Plum Pie

Name: Double Crust Purple Plum Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 4 cups sliced and chopped fresh purple plums (about 1-1/2 pounds); 1 tablespoon lemon juice; 1/2 cup sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; Double Pie Crust; 1 tablespoon milk; 1-2 tablespoons of sugar for the top of the pie crust

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

4 cups sliced and chopped fresh purple plums (about 1-1/2 pounds)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Double Pie Crust
1 tablespoon milk
1-2 tablespoons of sugar for the top of the pie crust

Instructions

1. Preheat oven to 375°

2. In a large bowl, sprinkle plums with lemon juice and sugar. Toss gently to coat. Add flour, salt, and cinnamon. Stir to combine.

3. Pour pie filling into pie shell lined deep dish pie plate. Place second crust on top, gently pressing the dough down onto the fruit. Trim top pie crust 1/2 inch over the edge of the pie plate. Tuck top crust under the bottom pie crust. Flute the edges of the pie crust. Cut slits into the top of the pie crust to vent. Brush top of crust with 1 Tablespoon of milk and sprinkle with 1-2 Tablespoons of sugar.

4. Cover a baking sheet with aluminum foil. Place Pie on top of foil lined baking sheet. Bake in preheated 375° oven for 50-60 minutes or until filling is bubbly. Cover to top of the pie with a foil tent the last 20 minutes to prevent overbrowning. Cool on wire rack.