Spiced Plum Pie

Warm baking spices accentuate the sweet fruit in this tasty Spiced Plum Pie recipe. Top each slice of this easy pie recipe with a scoop of vanilla ice cream of a dollop of fresh whipped cream.

Spiced Plum Pie
Photo: Constatine Poulos
Prep Time:
45 mins
Bake Time:
1 hrs 30 mins
Total Time:
45 mins


  • 1 Recipe Piecrust

  • 10 large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)

  • ¾ cup packed brown sugar

  • ¼ cup cornstarch

  • 2 tablespoon chopped candied ginger

  • 2 teaspoon finely shredded orange peel

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 tablespoon vanilla bean paste or pure vanilla extract

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch

  • 1 egg

  • ¼ cup coarse sugar


  • 2 cup cold all-purpose flour

  • 1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

  • 1 teaspoon lemon juice


  1. Preheat oven to 350°F. Prepare Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

  2. For plum filling, in a 5- to 6-quart Dutch oven combine plums with 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together brown sugar, cornstarch, candied ginger, orange peel, cinnamon, salt, nutmeg, and cloves; add to plums in the Dutch oven. Add vanilla. Toss gently to combine.

  3. For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick. Transfer to a 9-inch deep-dish pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

  4. For top crust, roll remaining ball into a 12-inch-diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust; trim edges. Crimp or decorate edge as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

  5. Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1-1/2 to 1 3/4 hours until filling is thick and bubbly and crust is golden brown. (If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time.) Cool on a wire rack.


  1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

Pie Crust:

For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

Nutrition Facts (per serving)

421 Calories
20g Fat
59g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 421
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 60%
Cholesterol 67mg 22%
Sodium 364mg 16%
Total Carbohydrate 59g 21%
Total Sugars 34g
Protein 4g
Vitamin C 13.6mg 68%
Calcium 30.3mg 2%
Iron 1.6mg 9%
Potassium 272mg 6%
Fatty acids, total trans 1g
Folate, total 56.4mcg
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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