Plum Pie


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Plum pie has to be my favorite type of pie.

Not often seen, it is imaginative yet still gives all the comfort that pies should give. Serve it with Hazelnut Ice Cream for a heartwarming combination.


  • cup water
  • cups plus 1 tablespoon sugar
  • 8 cups 12-inch-thick slices ripe, firm plums (about 20 plums)
  • ¼ cup cornstarch
  • ¼ cup brandy
  • Pinch salt
  • 2 teaspoons freshly squeezed lemon juice
  • 4 ounces (1 stick) sweet butter
  • 1 partially baked 10-inch pie shell
  • 1 recipe lattice


Preheat the oven to 350 degrees.

Bring the water and cups of the sugar to a boil in a heavy-bottomed nonaluminum pot large enough to eventually hold the plums.

Add half the sliced plums to the pot and return the liquid to a boil.

Stir together the cornstarch and the brandy in a small bowl. Add the brandy-cornstarch mixture, salt, and lemon juice to the pot. Gently stir in the butter and the rest of the plums, being careful not to break up the plums.

Spoon the plums into the partially baked pie shell with a slotted spoon. (You will not need the leftover liquid.) Arrange the lattice in a crosshatch pattern over the pie. Sprinkle the remaining 1 tablespoon sugar on top of the lattice.

Bake the pie for 35 to 40 minutes, until it is set. Let it cool for at least 30 minutes before serving.