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

Double Crust Purple Plum Pie

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
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 310 kcal

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.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 50gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gSodium: 248mgFiber: 3gSugar: 25g
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