I am so excited to share this delightful Lattice Plum Pie Recipe with you! It’s a beautiful, fragrant treat that combines the sweet and slightly tart juiciness of ripe plums with a buttery, tender crust woven into a classic lattice pattern. This pie feels like a warm hug on a plate—perfect for gatherings or simply indulging yourself with a slice of homemade comfort. With the perfect balance of flaky crust, luscious filling, and that gorgeous golden lattice top, this recipe is sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic behind this Lattice Plum Pie Recipe lies in its simple yet essential ingredients. Each component plays an important role in building the pie’s incredible texture, flavor, and appealing look. From the all-purpose flour creating a tender crust to the fresh plums bursting with seasonal sweetness, every element contributes to the final masterpiece.
- All-purpose flour: The foundation for the flaky, delicate crust that holds all the filling together.
- Granulated sugar: Adds sweetness in both the dough and the fruity filling.
- Salt: Enhances all other flavors for a well-balanced taste.
- Unsalted butter, cold and cubed: Essential for creating those buttery layers in the pie crust.
- Cold cream cheese: Adds richness and tenderness to the dough, making it irresistibly soft.
- Cold heavy cream: Helps bring the dough together with a smooth, pliable texture.
- Vanilla extract: Infuses a warm, aromatic sweetness into both dough and filling.
- Egg white: Used for greasing and helping the crust achieve that beautiful golden glaze.
- Unsalted butter (for filling): Melts into the plums for a luscious sauce.
- Plums, pitted and quartered: The star of the show, providing juicy, tart-sweet flavor and vibrant color.
- Cornstarch: Thickens the filling to prevent it from running, ensuring every slice holds its shape.
How to Make Lattice Plum Pie Recipe
Step 1: Prepare the Dough
Begin by whisking together the flour, salt, and sugar in a large bowl. Then add the cold butter cubes, cream cheese, and vanilla extract. Mix everything by hand until you see large, crumbly pieces forming. Pour in the cold heavy cream and gently bring the mixture together to form a dough. This process ensures your crust will have the perfect buttery flakiness with a subtle tanginess from the cream cheese.
Step 2: Chill and Shape the Dough
Transfer the dough to your work surface and gather it into a ball. Knead it just a little until smooth, then divide it into two equal portions. Shape each into a flat disk, cover both tightly in plastic wrap, and refrigerate for at least an hour. This chilling step firms the dough and helps maintain that tender texture after baking.
Step 3: Cook the Plum Filling
While the dough chills, it’s time to prepare the filling. Melt some butter in a large saucepan, then add the quartered plums, sugar, and vanilla extract. Let the mixture cook over medium heat for about five minutes, stirring occasionally until the sugar fully dissolves and the plums start to soften. Stir together cornstarch and water to create a slurry, then add it to the saucepan. Continue cooking on low heat for another two minutes until it thickens beautifully. Remove from heat and set aside to cool.
Step 4: Preheat and Roll Out the Dough
Preheat your oven to 350ºF so it’s ready once you assemble your pie. Take the chilled dough disks out of the refrigerator and let them rest at room temperature for about 10 minutes. Roll the first disk out between two sheets of parchment paper until it’s 1¼ to 2 inches larger in diameter than your pie tin. Carefully transfer this dough into the pie tin and press lightly into place, making sure it fits snugly without tears.
Step 5: Create the Lattice Top
Roll out the second dough disk on parchment paper, then cut it into strips of your desired width. Pop these strips in the freezer for 2 to 3 minutes to chill and make them easier to handle. Once ready, spoon the cooled plum filling evenly into the pie base. Arrange the chilled dough strips over the filling, weaving them back and forth to create that classic lattice design. Trim any excess edges and pinch the edges closed with your fingers or a fork, giving your pie a finished, rustic look.
Step 6: Bake the Pie to Perfection
Brush the lattice top gently with the egg white wash and sprinkle a little sugar on top for a subtle crunch and sparkle when baked. Place your Lattice Plum Pie in the preheated oven and bake for 45 to 50 minutes. Look out for that glorious golden brown crust and bubbling filling underneath. Once baked, allow the pie to cool slightly on a rack so the filling can set before slicing.
How to Serve Lattice Plum Pie Recipe
Garnishes
Serve your pie warm or at room temperature with a dusting of powdered sugar or a dollop of freshly whipped cream. Adding a sprig of fresh mint or a handful of toasted almonds on top bring extra flair and texture. These little touches brighten the presentation and enhance the flavors with contrasting notes.
Side Dishes
A scoop of rich vanilla ice cream or a drizzle of crème fraîche pairs wonderfully with this Lattice Plum Pie Recipe. You can also keep it simple with a cup of hot tea or freshly brewed coffee—the cozy combination is perfect for any time of day or as a special dessert after dinner.
Creative Ways to Present
This pie is stunning on its own, but for a fun twist, serve individual mini lattice pies using ramekins. Another idea is to cut the pie into squares and place them on dessert plates with a gentle brush of honey or a sprinkle of cinnamon. It makes every slice feel like a special treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to three days. The flavors will actually meld and deepen overnight, making leftovers even more delightful.
Freezing
You can freeze the unbaked pie after assembly by wrapping it well in plastic and foil, then freeze for up to one month. When you are ready to bake, thaw it overnight in the refrigerator and bake as directed. Alternatively, baked slices can be frozen individually for quick future treats.
Reheating
Warm leftovers gently in a 350ºF oven for about 10 to 15 minutes to bring back that fresh-baked aroma and crispness in the crust. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use other fruits besides plums?
Absolutely! While plums offer a unique sweet-tart flavor perfect for this pie, you can substitute or combine fruits like peaches, cherries, or blueberries for different seasonal variations.
Do I need to peel the plums?
No need to peel the plums. Their skins soften when cooked and add a lovely color and texture to the filling.
How can I prevent the crust from getting soggy?
Cooking the plum filling before placing it in the crust and using cornstarch to thicken helps reduce sogginess. Also, baking the pie long enough to crisp the crust is key.
Can I make the dough ahead of time?
Yes! The dough can be made and refrigerated up to two days in advance or frozen for longer. Just thaw before rolling out.
What type of pie tin is best?
A classic 9-inch metal or glass pie dish works beautifully. Metal tends to brown the crust slightly faster for a golden finish.
Final Thoughts
The Lattice Plum Pie Recipe is truly a celebration of fresh fruit, rich crust, and timeless homemade goodness. It’s a dessert that welcomes the changing seasons and brings people together around the table. I hope you enjoy making and sharing this pie as much as I do—it’s a fantastic way to create cozy, joyful memories with every delightful bite!
Print
Lattice Plum Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lattice Plum Pie features a buttery, cream cheese-infused crust with a sweet and tangy plum filling. The lattice top adds a beautiful homemade touch, while the tender, juicy plums provide a perfect balance of tartness and sweetness. Ideal as a charming dessert for gatherings or cozy evenings.
Ingredients
Pie Dough
- 2 1/2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 11 1/2 tablespoons unsalted butter, cold and cut into cubes
- 6 1/2 tablespoons cold cream cheese
- 2 tablespoons cold heavy cream
- 1 teaspoon vanilla extract
- 1 egg white, for greasing
Filling
- 3 1/2 tablespoons unsalted butter
- 2 1/4 pounds plums, pitted and quartered
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes, cream cheese, and vanilla extract. Mix with your hands until you get large crumbly pieces. Then add the cold heavy cream and mix it in until a dough forms.
- Knead and chill the dough: Transfer dough onto a table, gather it into a ball, and knead lightly just until smooth. Divide the dough into two equal parts, shape each into a flat disk, wrap with plastic wrap, and refrigerate for 1 hour to firm up.
- Prepare the filling: In a large saucepan, melt the butter over medium heat. Add the quartered plums, sugar, and vanilla extract. Cook for about 5 minutes, stirring occasionally, until the sugar fully dissolves. Mix cornstarch with 1 tablespoon of water to make a slurry, then stir it into the plum mixture. Reduce heat and cook for 2 more minutes until thickened. Remove from heat and let the filling cool.
- Preheat the oven: Set your oven to 350ºF (175ºC) to preheat while you assemble the pie.
- Roll out the pie base: Remove one disk of chilled dough and let it sit at room temperature for 10 minutes for easier rolling. Between two pieces of parchment paper, roll the dough out so it is 1 1/5 to 2 inches larger in diameter than your pie tin. Carefully transfer the dough into the pie tin and gently press to fit the base and sides.
- Prepare the lattice strips: Roll out the second dough disk similarly and cut it into strips of your desired width. Place the strips on a tray and freeze for 2-3 minutes to firm up for easier weaving.
- Assemble the pie: Spoon the cooled plum filling evenly into the pie base. Arrange the chilled dough strips on top in an alternating over-under pattern to create a lattice. Trim any excess dough with kitchen scissors and pinch the edges together to seal. Brush the lattice and edges with the egg white and sprinkle with sugar for sparkle.
- Bake the pie: Bake in the preheated oven for 45-50 minutes or until the crust is deep golden brown. Allow the pie to cool slightly before slicing so the filling can set properly.
Notes
- Let the dough chill thoroughly to make it easier to work with and help maintain flakiness during baking.
- Use ripe but firm plums for the best texture and balanced sweetness.
- Cooling the filling before assembling helps prevent a soggy crust.
- Egg white wash adds a glossy finish and helps sugar stick to the crust.
- Allow the pie to cool slightly before cutting to ensure clean slices and filling set.
