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Easy Double Crust Plum Pie

  • Author: by Serena Ball, RD
  • Yield: 6-8 1x


A hearty, but easy “double-crusted” Plum Pie, and the heart-warming story of a small community pot luck.


  • 6 tablespoons butter
  • 1/3 cup light brown sugar
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 2 pounds ripe plums
  • 34 tablespoons sugar


  1. Mix together butter and sugar with a mixer until fluffy. Mix in egg, then mix in flour and baking powder with a wooden spoon. Remove from bowl and knead dough until smooth and soft, 1 minute. (Dough will be very sticky, so do the best you can.) Wrap in wax paper and refrigerate about 20 minutes.
  2. Preheat oven to 350F.
  3. Cut plums in half and remove pits. Cut fruit into large pieces, toss with sugar; taste and add more sugar if needed. Pour fruit into a lightly buttered 8- or 9-inch baking dish.
  4. Roll out pastry on a floured board, then lift carefully onto the pie. There will be quite a bit left over. (Shape the remainder into small cookies and bake about 10-15 minutes while the pie bakes.) It doesn’t matter if the crust tears as you lower it over the fruit. Bake 40 minutes. The pastry should be pale golden-colored.