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.
That’s it. Preheat the oven as you read the recipe 😉
Full Recipe
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.
SERVINGS: 6
Ingredients
- 9 oz puff pastry sheet 12 x12 inch
- 12 plums
- 3 tablespoon sugar
- 2 tablespoon cornstarch
- 2 tablespoon almond flakes
- 1 tablespoon ground cinnamon (optional)
- 1 egg beaten (for egg wash)
Instructions
- 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.
Nutrition
Calories: 351kcalCarbohydrates: 44gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 106mgPotassium: 264mgFiber: 4gSugar: 20gVitamin A: 460IUVitamin C: 13mgCalcium: 35mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
PRO TIP: Serve hot with a scoop of vanilla ice cream 😉
Too good to resist!
Stephanie says
I make this every year when my Italian plums are ready. I follow the recipe to the T and it's perfection! I make about 6 of them at once and freeze them to eat throughout the year.
Svitlana says
There's nothing better than a fresh plum pie EVEN when fresh fruits are out of season.
I'm so happy you keep coming back to this recipe Stephanie, it's truly a keeper 🙂
Maria says
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 says
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!
Anna says
Can we use any fruit?
Italian Recipe Book says
Hello Anna great question. Yes, you can definitely use other fruits such as peaches, apricots, pears and even apples.
Stephanie says
I had a ton of Italian plums so I made 4 of these. Can this be frozen and reheated at a later date?
Italian Recipe Book says
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.
Anonymous says
@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!