Plum Pie

Jonathan Lovekin © 2010
  • Yield: 6 servings


7tablespoons butter
1/2cup light brown sugar
1 egg, beaten
1 1/3cups all-purpose flour
1/2teaspoon baking powder
1tablespoon milk, for brushing
2pounds ripe plums
2 to 3tablespoons sugar
1pinch ground cinnamon


  1. Cream butter and sugar in a stand mixer until light and fluffy. Mix in lightly beaten egg, then add flour and baking powder. Remove from bowl and roll into a ball on a heavily floured work surface. Knead dough until smooth and soft, 1 to 2 minutes. 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 and cinnamon, and put 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 a little left over. The crust is very “short,” and it doesn’t matter if it tears as you lower it over the fruit. Some of the juice will probably erupt through it as it cooks anyway. Brush lightly with milk and bake 40 minutes. The pastry should be pale biscuit-colored. Dust with extra sugar and serve warm.

Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright © 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc.


Nutritional Info *per serving

  • Calories 389
  • Fat 15g
  • Cholesterol 71mg
  • Sodium 134mg
  • Carbohydrate 62g
  • Fiber 3g
  • Protein 5g