Plum Pie

  • Serves

    serves 8


Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.


  • Flour, for dusting
  • 1 recipe Buttery Pie Dough
  • 3 tbsp. cornstarch
  • 12 tbsp. fresh lemon juice
  • 14 cup grape jelly
  • 3 tbsp. sugar, plus 1 tbsp. for sprinkling
  • 14 tsp. kosher salt
  • 10 ripe plums, pitted and thinly sliced
  • 1 egg, lightly beaten with 1 tbsp. water


Step 1

On a lightly floured surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.

Step 2

Heat oven to 400°. Whisk cornstarch, lemon juice, and 1 tbsp. water in a large bowl until smooth. Whisk in jelly, 3 tbsp. sugar, and salt until smooth. Reserve about 12 slices of plums for garnish and add remaining plums to bowl; toss to combine. Arrange plum mixture evenly over dough. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture and arrange reserved plum slices over top; sprinkle with 1 tbsp. sugar. Cut three 1"-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.

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