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Easy Rustic Plum Pie

Easy Fresh Plum Pie is one of those simple things that make me happy.

It takes minutes to make but the result is outstanding.

Crusty and fluffy edges of the puff pastry paired with sweet & light sour notes of the juicy plums inside and nutty flavor of the almonds on the outside is what makes this pie so special.

I like to use yeast free puff pastry for this particular pie but you can use regular one almost with no change to the final result.

Choose plums that are ripe but firm at the same time. Medium to large size.

Easy Rustic Plum Pie with Almond Flakes

That’s it. Preheat the oven as you read the recipe 😉

Full Recipe

Rustic Plum Pie
5 from 1 vote

Easy Rustic Plum Pie

Crusty, fluffy edges of the puff pastry paired with sweet & light sour notes of the juice plums inside & nutty flavor of the almonds on the outside is what makes this pie so special.
Print Pin Rate / Comment
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes


  • 12 x12 inch puff pastry sheet (9 oz)
  • 12 plums
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 2 tbsp almond flakes
  • 1 tbsp ground cinnamon (optional)
  • 1 egg beaten (for egg wash)


  • Preheat the oven to 375 F.
  • Filling: wash, pat dry and split plums in half. Remove the pit. Cut each half in half again.
  • Add plum quarters to a bowl, sprinkle with sugar and cornstarch. Add cinnamon if you like.
  • Mix everything gently.
    Let sit for about 5 minutes.
  • Roll puff pastry dough on a piece of parchment paper.
    If you’ve got a rectangular shape pastry cut of the edges, giving it a round shape.
  • Spread plum filling evenly in the center, leaving about 2 inch space around the dough edges.
    Make sure all plums are placed cut side up.
  • Fold the edges into the filling. You should have 5-6 folds.
    Brush the edges with egg wash (egg beaten with a bit of water).
  • Bake in the preheated to 375F oven for 20-25 minutes until golden brown.
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PRO TIP: Serve hot with a scoop of vanilla ice cream 😉

Too good to resist!

Recipe Rating


Wednesday 7th of September 2022

We have Stanley plums which are smaller (and pointy); I think I would increase amount of plums by two. At what point do you add the almonds?

Italian Recipe Book

Wednesday 7th of September 2022

Yes Maria, you can certainly use more plums to fill the pie. Sprinkle with almond flakes (shaved almonds) right after baking. Thank you for trying my recipe!


Monday 4th of October 2021

Can we use any fruit?

Italian Recipe Book

Wednesday 6th of October 2021

Hello Anna great question. Yes, you can definitely use other fruits such as peaches, apricots, pears and even apples.


Thursday 16th of September 2021

I had a ton of Italian plums so I made 4 of these. Can this be frozen and reheated at a later date?

Sunday 11th of September 2022

@Italian Recipe Book, So I’m making a ton of these again this year because they were awesome last year. Last year I made 4 of them, cooked them, placed parchment paper in between them, stuck them in a ziplock freezer bag and froze them. When I wanted to serve one, I pulled one out and warmed it up in the oven. It was perfect. This year I’m making at least 6!

Italian Recipe Book

Monday 20th of September 2021

Stephanie, to be honest, I have never tried freezing it. Normally fresh plum don't freeze well at all. They become mushy and watery after defrosting. But considering that in this pie the plums are cooked, have sugar and cornstarch mixed in I would give it a try. Let me know if you do try freezing it and how it goes.