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
Scale
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.
