Plum pie

Easy and delicious plum pie, with fresh plums, on a delicate shortctrust pastry. Perfect with coffee, tea or as a dessert. This pie is very easy to prepare and bake. For best taste use very ripen and sweet plums. We baked our pie in a deep, 30 x 24 cm baking  tray. This pie shouldn’t be kept in a fridge. Store it covered in a room temperature. Tastes best on the next day, after baking. Enjoy!

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Recipe tip

Plum conserve can be replaced with any “berry” jam.

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Plum pie

Our rating: 51

Serves: 12

Plum pie


  • 400 g plain flour
  • 200 g unsalted butter, cubed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 egg yolks
  • 100 g caster sugar
  • 2 tbsp double cream
  • 800 g plums
  • 3 tbsp plum conserve
  • 2 tbsp brown sugar


  • Sift the flour into a large mixing bowl, add the sugar, baking powder and the soda, mix together.
  • Add the cubed butter and rub it into the flour, until it starts looking like breadcrumbs. Try doing it quickly, to prevent the butter from melting.
  • Add the yolks and the cream and knead quickly until combined.
  • Divide the dough. Wrap 2/3 of the dough in a cling film and chill for 30 minutes, put the rest of the dough into a freezer.
  • Cut the plums in half and remove all the stones.
  • Preheat the oven to 180°C (160°C fan assisted).
  • Grease the baking tray with some butter, roll out the chilled pastry and line the bottom of the tray with it.
  • Spread the plum conserve on top, arrange the plums on the conserve, sprinkle with brown sugar.
  • Remove the rest of the pastry from the freezer, and grate it coarsely with a grater over the plums.
  • Bake in the oven for 50 - 60 minutes, until golden, remove from the oven and allow to cool.
  • Serve dusted with icing sugar.


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All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

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