So you’ve found yourself staring at a bowl of cherry plums, wondering if they’re for eating or for throwing like tiny, fruity baseballs. I get it. Their tartness can make your face do that funny puckering thing, which is exactly why baking them into a pie is their true, glorious destiny. This isn’t just a pie; it’s a transformation. We’re turning those cheek-pinching sour bombs into a sweet, jammy, and utterly divine dessert that will make you feel like a baking wizard without needing a magic wand.
Why This Recipe is Awesome
Let’s cut to the chase. This recipe is idiot-proof. I’ve made this while simultaneously trying to stop my dog from stealing butter off the counter, and it still turned out phenomenal. It’s the perfect balance of sweet and tart, housed in a buttery, flaky crust that shatters in the most satisfying way. It’s impressive enough to bring to a fancy gathering but simple enough to make on a lazy Sunday when your only goal is to eat pie for dinner. No one will judge you here.
Ingredients You’ll Need for Cherry Plum Pie
Gather your squad. This is the crew that’s going to make magic happen.
For the Filling:
- 4 cups cherry plums, halved and pitted: Don’t stress about perfect halves. Some chaos is good.
- ¾ cup granulated sugar: To tame the tartness. You can adjust this based on how sour your plums are.
- ¼ cup cornstarch: This is the magic thickener. Don’t skip it, or you’ll have pie soup.
- 1 tbsp lemon juice: For a little zing to make the flavors pop.
- 1 tsp vanilla extract: The flavor booster.
- A pinch of salt: Because salt makes sweet things taste sweeter.
For the Crust:
- 2 ½ cups all-purpose flour: The foundation of all our flaky dreams.
- 1 cup (2 sticks) unsalted butter, cold and cubed: IMO, cold butter is non-negotiable for flakiness.
- 1 tsp salt: Balances the sweetness.
- 1 tbsp granulated sugar: Just a hint for the crust.
- 6-8 tbsp ice water: The key word is ice. Cold is the goal.
For the Top:
- 1 egg, beaten + 1 tbsp water: For that gorgeous, shiny golden-brown top.
- Coarse sugar: For sprinkling and extra crunch. Because why not?
Step-by-Step Instructions
- Make the Dough. In a large bowl, whisk together the flour, salt, and that one tbsp of sugar. Toss in your cold, cubed butter. Use a pastry cutter, two forks, or your clean fingers to work the butter into the flour until you have a mix of pea-sized lumps and sandy bits. Pro tip: Work fast so the butter stays cold.
- Bring It Together. Drizzle in the ice water, one tablespoon at a time, and gently mix with a fork until the dough just begins to clump together. You might not need all the water! Divide the dough in half, shape each into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes. Go watch a funny cat video.
- Preheat and Prep. Preheat your oven to 375°F (190°C). Now, let’s make the filling. In a large bowl, toss the halved and pitted cherry plums with the sugar, cornstarch, lemon juice, vanilla, and salt. Let it sit for 10-15 minutes. You’ll see a lovely syrupy juice start to form.
- Roll It Out. Take one disc of dough from the fridge. On a floured surface, roll it out into a circle big enough to fit your 9-inch pie dish. Carefully transfer it to the dish. Don’t stretch it! Just let it settle in.
- Fill ‘Er Up. Pour that gorgeous, juicy filling right into the bottom crust. Dot the top with a few tiny bits of butter if you’re feeling extra.
- Top It Off. Roll out the second disc of dough. You can do a full top crust with slits, or get fancy with a lattice. Place it over the filling, crimp the edges to seal, and brush the entire top with the egg wash. Sprinkle generously with coarse sugar.
- Bake to Perfection. Place the pie on a baking sheet (to catch any bubbly drips!) and bake for 45-55 minutes, or until the crust is a deep golden brown and the filling is bubbling like a delicious volcano.
- The Hardest Part: Wait. Let the pie cool for at least 2-3 hours. I know, it’s torture. But this allows the filling to set properly. Cutting into a hot pie is a one-way ticket to Sloppyville.
Common Mistakes to Avoid
- Using Warm Butter: Your butter must be cold. If it melts before baking, you lose flakiness and get a tough crust. Keep everything cold.
- Skipping the Cornstarch: This is what thickens the natural juices. Without it, you have a soupy mess. Trust the cornstarch.
- Not Letting It Cool: I get it, the aroma is hypnotizing. But if you cut in too early, the filling will run everywhere. Be strong. Let it set.
Alternatives & Substitutions
- No Cherry Plums? No problem! Regular plums, peaches, or a berry mix will work beautifully. Just keep the total fruit volume the same.
- Vegan? Use a vegan butter stick (the kind made for baking) and a flax egg (1 tbsp ground flax + 3 tbsp water) for the egg wash.
- Gluten-Free? A 1:1 gluten-free flour blend works great for the filling. For the crust, use a GF blend specifically formulated for pastry.
- Out of Cornstarch? Tapioca starch or flour is a fantastic 1:1 substitute and gives a beautifully clear, glossy filling.
FAQS about Cherry Plum Pie
Can I use store-bought crust to save time?
You absolutely can. I won’t tell the baking police. It’s a great shortcut! Just know that the flavor and flakiness of a homemade crust is next-level.
My filling is always runny. What gives?
This usually means the pie wasn’t baked long enough for the cornstarch to activate, or it wasn’t allowed to cool and set fully. Bake until it’s visibly bubbling through the vents!
Do I have to peel the cherry plums?
Nope! The skin becomes tender when baked and adds a beautiful color. It’s also where a lot of the nutrients live. Leave ’em on.
Can I make this pie ahead of time?
Yes! You can make the dough discs up to 2 days ahead and keep them chilled. The assembled, unbaked pie can be frozen for up to 3 months. Bake from frozen, just add 15-20 minutes to the bake time.
Is it okay to eat this for breakfast?
Is it okay to be happy? Yes. It’s fruit. It’s basically a salad in a crust. You’re welcome.
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Final Thoughts about Cherry Plum Pie
And there you have it. A show-stopping, soul-warming cherry plum pie that’s far easier to make than its impressive looks suggest. The combination of that buttery crust and the sweet-tart filling is a match made in heaven. Now go forth, bake this beauty, and prepare to accept all the compliments headed your way. You’ve totally earned it.
