- 6-8 cups plum halves
- 1/2 cup flour
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- pinch of salt
- 1 tablespoon butter
- cinnamon sugar
- pie crust for 9 inch pie
Plum pie! It’s one of my Grandma’s and Uncle’s and Husband’s and Stepdad’s favorites. Interesting because I don’t know many other folks who eat plum pie actually and it’s not my favorite. But alas, Italian plums (prunes) grow really well in my area and particularly in my neighborhood, they are PROLIFIC most Augusts. So everyone gives me a bag. We eat as many as we can fresh, but eventually we can’t keep up and I start freezing them. Of course you know that is also after making jams, chutneys, and sauces with them too!
So for all of you Seattlites or others living in plum country, here’s a yummy pie recipe for you. I had leftover pie crust from an experimental recipe testing project, so I decided to make this plum pie for Valentine’s Day because we happen to be visiting my Grandma and Uncle tomorrow and I know they like it.
Divide the crust into two balls. Roll out one ball of the crust, place in pie plate.
In a large bowl break apart your frozen plums, or add your freshly pitted and halved plums.
Using a sifter, combine flour, sugar, cinnamon, cardamom, nutmeg, salt and sift over plums. Stir to coat well. Pour into pie shell. Add a few dollops of butter. Cover with second rolled out crust. Pinch edges together. Cut steam slits into the top of the pie. Sprinkle with cinnamon sugar.
Bake 375 for 55 minutes.
I used my heart shaped cookie cutter to make some cute crust pieces.