Plum Pie

In the front yard of our old house we had a very productive Italian prune plum tree.  The girls would eat several every day, and I would make tarts and pies.  Now we have moved back to the city, and I miss my plum tree and its bounty.  So, when my husband’s coworker gave us a bowl full of Italian prune plums from her tree yesterday, I knew exactly what I’d do with them this morning – country plum galette.  We glazed it with some black plum jam that Firecracker and I made in August.  There were even enough left for the girls to make their own mini-pie.

Country Plum Galette

One batch one-crust pie dough, chilled (I use the old Betty Crocker – 1 cup unbleached flour, 1/3 cup lard, 1 tsp salt, 2-4 tbsp ice water.  Cut lard into flour and salt, add water until dough forms)

6 tbsp brown sugar, divided

1 tbsp cornstarch

1 tbsp flour

Pinch salt

10-12 Italian prune plums, sliced into 6ths

½ tsp vanilla extract

½ cup homemade seedless blackberry plum jam (or storebought plum jam)

1 egg white

Granulated sugar, for sprinkling on crust


  1. preheat oven to 425 F.  Roll pie crust out until into a rectangle (I like a rustic look, so I don’t trim the edges).  Transfer to a parchment lined jelly roll pan (to catch drips – somehow it always drips!)
  2. combine 3 tbsp brown sugar, flour and cornstarch.  Sprinkle over the center of the crust, leaving a 1-2 inch border.
  3. toss plums with the remaining brown sugar and vanilla.  Lay in the center of the crust.  Fold over edges, brush with egg white and sprinkle with white sugar.
  4. bake 15 min, then reduce heat to 400 until plums are soft and bubbly, about 20-30 minutes more.
  5. remove from oven and brush with warmed plum jam.  Serve with vanilla ice cream.