Cinnamon Plum Pie
This juicy and extremely delicious Cinnamon Plum Pie is perfect for your end of Summer or the beginning of Fall celebrations! It has the perfect amount of cinnamon spice to go well with my flaky all-butter pie crust.
Equipment
- 9-inch pie pan
- Pastry Cutter
- Rolling Pin
Ingredients:
All Butter Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold & cubed
- 8-12 tablespoon ice water
Cinnamon Plum Pie:
- 5 cups plums, sliced into ¼-inch slices
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 ½ tablespoon lemon juice
- 2 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 large egg (used for egg wash on top of the pie crust)
Instructions:
Pie Crust:
- In a large bowl (or a food processor) combine your flour and salt. Add the cubes of butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs (if you're using the food processor press the pulse button 4-6 times).
- Add 2 tablespoon of ice water at a time, mixing with a wooden spoon 2-3 times before adding 2 more tablespoons. The dough will start to feel slightly sticky and large clumps will form. That's when you know to stop adding the ice water (I add between 8-10 tbsp).
- On a lightly floured surface, dump out your pie dough and press and fold the dough a few times until a ball starts to form. Cut the dough in half and flatten each piece into a disk shape. Wrap up in saran wrap and place both pie doughs into the refrigerator to chill for later.
Plum Pie Filling:
- Preheat the oven to 375 degrees and spray your 9-inch pie pan with non-stick spray.
- Slice your plums into ¼-inch slices and toss them into a large bowl (peeling is optional). Add the brown sugar, flour, lemon juice, cinnamon, and vanilla extract into the bowl with the plums. Mix all of the ingredients together thoroughly until the plums are well coated.
- On a lightly floured surface, roll out one of the pie doughs using a rolling pin, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter (if it's not a perfect circle, that's okay!). Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides. Pour the plum filling into the crust, including the juices. Cut off the excess pie dough that is hanging over the sides using a pairing knife.
- Lattice Pie Crust: Lightly flour your surface again and begin rolling out your other pie crust into another 11 to 12-inch circle. Take a pizza cutter and cut the dough into 12 1-inch strips. Take 6 of those strips and lay them evenly spaced out on top of the pie filling vertically (up and down).
- Fold back every other strip (3 total) so they're almost falling off of the pie. Lay one of the 6 unused pie dough strips horizontally and pull back down the 3 vertical strips that were hanging off the side of the pie.
- Fold back the other 3 vertical strips as you did in the last step, letting them hang over the pie, and lay one of the 5 unused pie dough strips horizontally. Pull back down the 3 vertical strips. You should start to see the beginning of your woven design!
- Continue with folding back every other vertical strip and laying down one of the unused pie dough strips horizontally until your lattice pie crust is completed. Use your fingers to pinch the excess pie dough from the strips around the edge of your pie pan. `
- In a small bowl mix up your egg and use a brush to do an egg wash over the top of your lattice crust. This will give the crust a nice golden brown color as it bakes.
- Bake your pie at 375 degrees for 20 minutes, then turn the temperature down to 350 degrees and bake for an additional 40-45 minutes. Allow your pie to cool at room temperature for 3 hours before slicing. This allows the pie to thicken up as it cools.
Notes:
Pastry Cutter: To make your pie dough, you will either need to use a pastry cutter or a food processor to combine your butter with the flour. I like to use my pastry cutter when making pie dough. It's super easy!
Cold Butter: It’s very important that our butter is as cold as possible when making the pie crust. Cut your butter into cubes and place back into the fridge until ready to use.
Ice Water: It's important that we use ice water in our pie crust. Take a normal drinking cup and fill it with water. Place 3-4 ice cubes into the cup. We will then use tablespoons to measure out our ice water as we add it to the pie dough.
Baking Sheet: Once your pie is filled in the pie pan, place it on a baking sheet before placing it into the oven. Since this is an all-butter pie crust it can make a bit of a mess in your oven as it starts to bake because the butter drips. I learned the hard way my first time by not placing the pie pan on a baking sheet. So skip the mess and use a baking sheet!
Baking Temperatures: We will start off by baking at 375 degrees for 20 minutes. This will start the browning process on top of the pie crust. Then we will turn the temperature down to 350 degrees and bake for 40-45 minutes. The reason we turn the temperature down is so that the crust doesn’t overcook as the plum filling is baking.
Tried this recipe?Let us know how it was!