The streusel topping on this lovely plum pie is both ornamental and delectable. Butter, heavy cream, and other decadent ingredients are combined to create the decadent crust.
| Prep Time: | 30 mins |
| Cook Time: | 1 day 21 hrs |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 3 cups all-purpose flour
- ¾ cup white sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ⅔ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- ½ teaspoon lemon zest
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup chopped hazelnuts
- 1 teaspoon lemon zest
- 3 tablespoons butter
- 5 cups plums, pitted and sliced
- 1 cup white sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- To make crust: Combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt in a large bowl; mix thoroughly. Cut in 2/3 cup butter with a pastry blender until pieces are the size of small peas. Stir in eggs, vanilla extract, milk, and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator while you make the topping.
- To make streusel topping: Mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest in a medium bowl. Rub in butter until all ingredients are well combined. Set aside.
- To make fruit filling: Place pitted and sliced plums in a large bowl. Mix remaining sugar, flour, cinnamon, and nutmeg in a small bowl until thoroughly combined. Pour over plums and stir gently until fruit is evenly coated.
- Roll out pie crust and arrange in a 9-inch pie pan; trim and flute edges. Pour in plum filling and evenly cover with streusel topping.
- Bake pie in the preheated oven until filling is bubbly and streusel is golden brown on top, 45 to 55 minutes. Serve warm, or at room temperature.
- You can use apples or cherries in this recipe if you prefer; add 1/4 teaspoon of ground mace in streusel topping.
- Walnuts may be used instead of hazelnuts, and a few drops of lemon oil may be used instead of lemon zest.
Nutrition Facts
| Calories | 685 kcal |
| Carbohydrate | 109 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 424 mg |
| Sugars | 62 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with another reader, Sophia Marin, on all counts 100%. The crust was more like a cookie, and I would never use this pie crust recipe again. It was also very thick. I tried it out of curiosity because it was different. I decreased the sugar in the pie, and it was still sickeningly sweet. I liked the crumb topping, especially with the addition of the nuts, but every part of this pie was disgustingly sweet.
Cook Time: 1 day 21 hrs After the cooking day the pie wasn’t edible! Lol
Loved it. My pie dish was a bit small. Think I will look for a 10 inch one when I make it again
Very unique taste. I loved the crust. It’s easy to adjust the amount of sugar if your plums are very ripe. My weren’t and it was perfect.
Love this recipe! The pie came out perfect! I did substitute butter partly to coconut oil. Plums were a bit tart but I prefer it this way. Will be making this again many times!
Outstanding will make it again and again
I don’t understand how not more people have brought up the major issue with the recipe: the SWEETNESS. It is a major sugar overload. Almost a cup in the dough, another cup in the filling with the already-sweet plums, and another quarter cup for the crumb topping. It was so insanely sweet I actually had to manually remove the filling and rinse it out to make the pie actually edible. Once I did that I suppose it was okay. I recommend halfing the overall sugar that is called for here, if not also omitting the crumb topping. I also found it strange that the pie dough called for eggs – quite unusual for a pie dough. Because of this and the immense amount of sugar, the crust resembles more of graham cracker than a pie dough. Additionally, the ratios for the dough are way off and I ended up with enough dough for 2 pies. Last time I follow a recipe for pie – just make it according to your own taste! Much better that way.
Really disappointed. There was so much liquid in the pie after baking that it just fell apart when trying to serve. Maybe I used the wrong plums?! Recipe didn’t specify and the store only had one kind. I think the flavor was good, but didn’t love it enough to try this one again 🙁
We have what I call a “rotten fruit stand” by our house. They sell all kinds of fresh fruits and vegetables. We picked up a couple of Fairy Tale pumpkins on the last trip. My wife likes to pick through the $1 baskets of over ripe or bad fruits and vegetables. The plums came from there.
This was delicious! I had not made a plum pie before so decided why not. Let’s just say I will be making this again. Soon Thank you for the recipe
+blueberries +sweetpotatoe added with crust +orange zest
I made this with one change walnuts in place of Hazelnuts. It was a tasty pie, I liked the strussle topping and filling but was not a fan of the crust. I will make this again but use a regular pie crust. Great use for our bummer crop of plums.
Worked amazing thank you
UPDATE: I made this again with thawed Italian plums but this time I drained the plums of the extra fluid, used 2 Tbs of flour and 1 Tbs instead of 1/4 cup of flour to thicken the fruit filling and it turned out perfectly. I also cut the sugar for the filling in half, used walnuts instead of hazelnuts and used a ready made pie crust. This is a keeper as I always have leftover plums every year. I used my own pie crust recipe and thawed frozen Italian plums. I followed the recipe but the filling was very runny – couldn’t get a firm slice of pie. May have been because of the thawed plums – don’t know otherwise the taste was very good.
Used our frozen plums from our tree and the test kitchen pie dough – it was delicious, maybe a little less sugar next time in the filling.
I used my own recipe for pie dough, but followed the rest of the recipe exactly. Turned out wonderfully. I will be sure to make this again. Great use for Italian Plums.
I made this with Pluot plums and it was delicious!
Made with my son. We like sweet/tart pies and our plums were mainly ripe, so used only 1/2 cup sugar for the fruit filling. Agree with other comments that it’s like a strawberry rhubarb taste. Pie crust is very sweet, more like a shortbread.
no changes, everyone loved it. will make again!
I would have rated this 5 stars had I known the crust would make two pies. It was too thick in places but still tasty. I loved the fresh plums in this delicious, gooey pie. If it’s too tart for you, I recommend warming the pie & adding ice cream on top, like cobbler, yummy!
If I make it again I will use my own crust recipe. This one is too much for 9 inch pie. It became very hard.