Pear-Plum Pie

A bit of sour cream makes the texture of this fruit pie's pastry flaky and moist. While we suggest filling it with our Pear-Plum Pie recipe, you could stuff it with any fruit flavor combination you like.

Pear-Plum Pie
Prep Time:
40 mins
Bake Time:
1 hrs 20 mins
Total Time:
40 mins


  • 2 portions Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust

  • 1 ¼ cup sugar

  • ¼ cup cornstarch

  • 1 teaspoon finely shredded lemon peel

  • ½ teaspoon ground cinnamon

  • 4 cup cored and coarsely chopped pears

  • 2 cup chopped plums

  • 1 small quince, cored, sliced and poached* or 1 cup coarsely chopped pear

  • 2 tablespoon lemon juice

  • 2 tablespoon port (optional)

  • ¼ teaspoon vanilla

  • 1 egg, beaten

  • 1 tablespoon whipping cream

Alans Pie Pastry

  • 3 ¾ cup all-purpose flour

  • 1 tablespoon sugar

  • ½ tablespoon kosher salt

  • ½ teaspoon baking powder

  • 1 ¾ cup cold unsalted butter

  • cup ice-cold water

  • 2 tablespoon sour cream

  • 1 teaspoon vinegar


  1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.

  2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.

  3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.

  4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.

Alans Pie Pastry

  1. In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.

* To poach quince:

Cook, covered, in boiling water for 3 to 5 minutes; drain.

Nutrition Facts (per serving)

491 Calories
23g Fat
68g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 491
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 81mg 27%
Sodium 105mg 5%
Total Carbohydrate 68g 25%
Total Sugars 36g
Protein 5g
Vitamin C 8.3mg 41%
Calcium 40.4mg 3%
Iron 1.8mg 10%
Potassium 198mg 4%
Folate, total 68.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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