Plum Pie

Plum Pie
2 h. 10 min.


for 1 piece Pie pan, 24 cm (approximately 9 inches) in diameter
250 grams Pastry flour
125 Butter
2 tablespoons Sugar
1 pinch Salt
750 grams Plums
1 Lemon
1 teaspoon Ground cinnamon
3 tablespoons Sugar
2 tablespoons Cornstarch
Sugar (to sprinkle)
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Preparation steps


Mix the flour with the pieces of butter, sugar and salt. Knead together, then add 3 tablespoons of cold water and work to form a smooth dough. Wrap in foil and rest for 1 hour in the refrigerator.

Rinse the plums, cut in half, remove the pits and sprinkle with lemon juice. Place in a bowl and mix with the sugar, cinnamon and cornstarch. Preheat the oven to 200°C (approximately 400°F).

Divide the dough into a slightly larger and a smaller portion and roll flat.


Place the larger portion of the flattened dough in pie pan, forming a high crust; pierce several times with a fork. Pour in the plum mixture and cover loosely with the second sheet of dough. Press the edges together and press down firmly. Cut a hole in the middle of the top crust. Bake for 45 minutes, then sprinkle the hot pie with sugar and serve warm.