Cherry and Plum Pie

Introduction

Imagine a slice of pure comfort, bursting with the vibrant flavors of summer’s bounty. Our Cherry and Plum Pie is exactly that – a truly delightful dessert that brings together the sweet tang of ripe cherries with the juicy, slightly tart notes of plums. Each bite offers a perfect balance, nestled in a flaky, golden crust that simply melts in your mouth.

You might think making a pie from scratch is a huge undertaking, but this recipe is designed to be wonderfully straightforward. We’ll guide you through each step with ease, making it accessible even for beginners. With a few simple ingredients and a little love, you’ll create a show-stopping dessert that tastes like it came straight from a professional bakery, but without all the fuss.

So, get ready to fill your kitchen with the irresistible aroma of baking fruit and warm spices. This Cherry and Plum Pie is more than just a dessert; it’s an experience. We promise, once you try this recipe, it will become a cherished favorite in your home. Let’s get baking!

Cooking Time & Prep Time

• Prep Time: 30 minutes
• Cooking Time: 50-60 minutes
• Total Time: 80-90 minutes

Small tip: If you use a store-bought pie crust, your prep time will be even quicker, leaving more time for enjoying the process!

Ingredients

This recipe makes 8 generous servings.

For the Pie Crust (or use 2 pre-made pie crusts)

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) ice water, plus more if needed

For the Filling

• 4 cups (about 600g) fresh cherries, pitted and halved (or frozen, thawed and drained)
• 3 cups (about 450g) plums, pitted and sliced into ½-inch wedges
• ¾ cup (150g) granulated sugar (adjust to taste, depending on fruit sweetness)
• ¼ cup (30g) cornstarch (or ⅓ cup all-purpose flour)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but highly recommended!)
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash & Topping

• 1 large egg, beaten
• 1 tablespoon milk or water
• 1 tablespoon coarse sugar (turbinado or demerara), for sprinkling

Step-by-Step Instructions

1. Step 1: Prepare the Pie Crust

   If making your own crust, in a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

   Small tip: Handle the dough as little as possible to keep it tender. Overworking develops gluten, which can make the crust tough.

2. Step 2: Chill the Dough

   Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days. This chilling time helps the butter firm up and prevents the crust from shrinking during baking.

   Small tip: Chilled dough is much easier to roll out and work with, leading to a flakier crust.

3. Step 3: Prepare the Fruit Filling

   In a large bowl, gently combine the pitted cherries and sliced plums. Add the granulated sugar, cornstarch, vanilla extract, almond extract (if using), cinnamon, and a pinch of salt. Toss gently until the fruit is evenly coated. Let it sit for about 10 minutes to allow the juices to release and the sugar to dissolve slightly.

   Small tip: Taste a small piece of fruit before adding sugar. If your fruit is very sweet, you might reduce the sugar slightly.

4. Step 4: Roll Out the Bottom Crust

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.

   Small tip: To easily transfer the dough, gently roll it around your rolling pin and then unroll it over the pie plate.

5. Step 5: Assemble the Pie

   Pour the fruit filling evenly into the pie crust. Dot the top of the fruit with the small pieces of butter. This adds richness and helps prevent the filling from bubbling over.

   Small tip: The butter dots melt into the filling, creating a beautiful, glossy finish and extra flavor.

6. Step 6: Add the Top Crust

   Roll out the second disk of dough into another 12-inch circle. You can place this whole circle over the filling, or cut it into strips for a lattice top. If using a full top crust, cut several slits in the top to allow steam to escape during baking. Place the top crust over the filling, trim the edges, and crimp the top and bottom crusts together to seal. You can use a fork or your fingers to create a decorative edge.

   Small tip: For a beautiful crimped edge, use your thumb and forefinger to pinch the dough, then push with the index finger of your other hand to create a wavy pattern.

7. Step 7: Egg Wash and Bake

   In a small bowl, whisk together the beaten egg and milk/water for the egg wash. Brush the top crust evenly with the egg wash, then sprinkle generously with coarse sugar. This will give your pie a lovely golden shine and a sweet, crunchy top.

   Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.

   Small tip: Place the pie on a baking sheet to catch any potential drips and make transfer easier.

8. Step 8: Cool Completely

   Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step! The filling needs time to set properly. Cooling for at least 3-4 hours (or even longer) will ensure clean, beautiful slices.

   Small tip: Patience is key here! Cutting into a warm pie will result in a runny, messy slice, even if delicious.

Tips & Variations

• Gluten-Free Option: Easily make this pie gluten-free by using your favorite gluten-free pie crust mix or a homemade gluten-free pie crust recipe. Ensure your cornstarch is certified gluten-free.
• Vegan/Vegetarian Option: For a vegan pie, use a plant-based butter substitute (like a good quality vegan butter stick) for the crust and in the filling. Ensure your pie crust recipe is vegan (many store-bought ones are!). Omit the egg wash and brush with plant-based milk or a little maple syrup for shine.
• Add More Fruit/Vegetables: This pie pairs wonderfully with other fruits! Try adding a cup of fresh raspberries, blackberries, or even thinly sliced rhubarb for an extra layer of flavor and texture.
• Spicy Version: For a subtle warmth, add a pinch of freshly grated ginger or a tiny dash of black pepper to the fruit filling. It enhances the fruit’s natural sweetness without making it overtly spicy.
• Crumb Topping: Instead of a full top crust, consider a crumb topping! Mix ½ cup flour, ½ cup rolled oats, ½ cup brown sugar, and ¼ cup cold butter until crumbly. Sprinkle over the fruit filling before baking.
• Different Spices: Experiment with other warm spices. A pinch of nutmeg, cardamom, or even a touch of star anise powder can add a unique twist to the fruit filling.

Nutritional Information

Approximate values per serving (based on 8 servings):

• Calories: 420 kcal
• Protein: 5g
• Carbohydrates: 60g
• Fat: 18g

Please note: These values are approximate and may vary depending on the exact ingredients and brands used, as well as the sweetness of your fruit.

Health Benefits

This Cherry and Plum Pie isn’t just delicious; it also packs some wonderful health benefits thanks to its star ingredients!

Cherries: These vibrant fruits are rich in antioxidants, particularly anthocyanins, which give them their deep red color. Anthocyanins are known for their anti-inflammatory properties, which can help reduce muscle soreness and promote better sleep due to their natural melatonin content. Cherries also provide a good source of Vitamin C and fiber.

Plums: Plums are packed with dietary fiber, which is fantastic for digestive health and helps keep you feeling full. They are also an excellent source of Vitamin C, an essential antioxidant that supports your immune system, and Vitamin K, important for blood clotting and bone health. Plums also contain potassium, which helps maintain healthy blood pressure.

While this is a dessert, enjoying a slice in moderation means you’re still getting a boost of vitamins, minerals, and beneficial plant compounds from the fresh fruit. It’s a sweet treat you can feel good about!

Serving Suggestions

• Classic with Ice Cream: Serve a warm slice with a scoop of creamy vanilla bean ice cream. The contrast of warm pie and cold ice cream is heavenly!
• Whipped Cream or Custard: A dollop of freshly whipped cream or a pour of warm vanilla custard makes for an elegant and comforting accompaniment.
• Morning Treat: Don’t limit pie to dessert! A small slice, perhaps with a side of plain Greek yogurt, makes for a delightful and indulgent breakfast or brunch item.
• Meal Prep Ideas: Bake the pie ahead of time for gatherings or weekly treats. You can also make individual mini pies in ramekins or muffin tins for portion control and easy grab-and-go desserts.

Storage Tips

Leftover Cherry and Plum Pie should be stored loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 3-4 days. To freeze, wrap the cooled, baked pie tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then warm slices in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until just heated through. A quick zap in the microwave works too, but the crust won’t be as crisp.

Conclusion

There you have it – a truly magnificent Cherry and Plum Pie, ready to be enjoyed! This recipe proves that baking a delicious, homemade pie doesn’t have to be