I got my mother’s recipe for Irish apple pie. I assume the recipe is Irish and might even be the one her mother taught her because she is from Cork in southern Ireland. I grew up helping my mother bake apple and fruit pies as a little lad. Sadly, she is no longer with us, but I will always remember her for her legendary apple pie. You’ll adore this pie, I assure you. With whipped cream or vanilla ice cream, serve warm.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 6 tablespoons white sugar, divided
- 14 Italian prune plums, halved and pitted
- 3 large eggs
- 1 ⅓ cups milk
- ⅔ cup all-purpose flour
- 1 ½ teaspoons grated lemon zest
- 2 teaspoons vanilla
- 1 pinch salt
- ½ teaspoon ground cinnamon
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange plum halves, cut-side down, to cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar on top of plums.
- To make the custard: Combine remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt in a blender. Process until smooth, about 2 minutes. Pour over arranged plums in the pan.
- Bake in the preheated oven until custard is firm and lightly browned, about 50 to 60 minutes. Let stand 5 minutes before slicing. Dust with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 63 mg |
| Sugars | 25 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! This is a great clafouti recipe. The texture was perfect. A keeper for me.
Deeeeeelicious. Didn’t change a thing!
So very easy and delicious! My plums were fresh from a neighbor’s tree and a bit tart, so don’t skip the confectioner’s sugar! Would work with just about any fruit, I think.
Delicious. I actually missed putting in the remaining 2 Tblsp of sugar in the custard part and it was still sweet enough. Topped it with a bit of fresh whipped cream. Everyone loved it.
Delicious, not-too-sweet dessert. We didn’t have lemon zest and subbed in soy milk. Served with a bit of whipping cream. Will definitely make again.
This was really good. My plums were very ripe, I sprinkled them with 1 tbsp. sugar in the pan and used half the sugar in the batter.
This recipe is so easy and delicious. My family loved it. I didn’t have any lemons for lemon zest but I did have a small orange so I added orange zest instead and it was delicious.
It was ok, a bit of a weird texture, kind of rubbery. Won’t make again,
I made the recipe as it was. It came out great. It was quick to make, and I had lots of plums. The only thing I left out was the confectioners’ sugar on top. It doesn’t need it, and I don’t like confectioners’ sugar dusted on stuff. Will definitely make again.
This was stellar! I used regular plums (I’m assuming Italian prune style plums are smaller?) and only got 7 of them into a 10″ pan, but other than that followed the recipe exactly. I’d recommend a sheet pan under your pan, mine dripped all over the bottom of my oven. Worth it!
Very easy recipe. Turned out wonderful! Everyone loved it. Will definitely do it again.
I substituted the flour for Bob’s Red Mill Gluten Free 1to1 Baking Flour and it came out excellent! Will make again when my plum tree fruits again.
I made this 2 years ago and it’s time to make it again. I remember it was easy and everyone that tried it, enjoyed it.
this is so easy & great tasting. It looked just like the picture & tastes so great I can not believe how good it tastes!
We really liked this. Didn’t make many changes, Instead of just cutting the plums in half, I cut them in fourths (or so) and covered the pan. Didn’t have any lemon zest so I put a little lemon juice in it. Update: I have since made this with rhubarb, blackberries and blueberries. So simple!
My co-worker was overrun with Italian Plums from her backyard tree, so I took some off her hands and began searching for recipes. I followed this recipe to the letter, baked for about 55 minutes, and it was perfection. It is not a very sweet dessert, which I enjoyed very much. The batter does not need any more sugar as some of the reviews have suggested. If you want something sweeter, go for a more traditional cake or crisp. The top and edges rose perfectly to a firm, golden brown while the center remained custard-like (similar consistency to flan). It was also incredibly simple and quick to put together. I would definitely make this again.
Disclaimer: I did not have any plums, but an abundance of ripe peaches, instead. My rating is for the recipe I made. I mostly followed the recipe, substitution of peaches for plums. I didn’t measure the peaches, covered the bottom of the dish. Would suggest next time to butter the dish. Used a combination of Splenda and sugar to watch the calorie content. Used low fat milk. Omitted the lemon, as I am not a lemon lover. Baked per direction and time. I thought it was a lovely, light, healthful dessert. Thanks for the idea.
I made this recipe with nectarines because I was out of plums. It was easy and delicious.
Really easy and good clafouti recipe. I used regular black plums and cut them into 1 inch pieces. I used a scant 1/4 cup of sugar, and added some unsweetened almond milk to make up the difference in regular milk. Although you can clafout almost any fruit, plums are my favorite! Only reason I didn’t give it 5 stars is because I didn’t follow the recipe as written.
This was as delicious and easy as everyone said. My plums were very tart so I didn’t need any lemon. The sweetness was just right. Great recipe!
We have an italian plum tree and I am always looking for new ways to use plums. Love– love this one. I especially like that it is not to sweet. The richness comes from the eggs.