Recipes and Cooking Spiced Plum Pie Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Constatine Poulos Prep Time: 45 mins Bake Time: 1 hrs 30 mins Total Time: 45 mins Servings: 10 Jump to Nutrition Facts Ingredients 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 Piecrust 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 Directions Preheat oven to 350°F. Prepare Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes. 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. 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. 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. 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. Piecrust 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. Rate it Print Nutrition Facts (per serving) 421 Calories 20g Fat 59g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.