Enjoy late summer plums in a sweet way with an easy to make Streusel Plum Pie. If you enjoy a juicy fruit crisp that has been hugged gently by a buttery pie crust, then this is a must-bake plum recipe you’ll love.

Sweet, juicy plums are now at their peak…as we’re stepping into fall. It’s the perfect time for baking since the cooler air is starting to arrive. Plus, there’s nothing better than the smell of warm cinnamon dancing through the air.

Plum recipe
Plum recipe

This plum recipe—developed by Kellie of The Suburban Soapbox—starts with a flaky pie crust and is then filled with juicy, ripe plums tossed gently with lemon, cinnamon and nutmeg before being sprinkled with a buttery streusel topping that bakes to a crispy, sweet crunchy topping.

It’s the perfect dessert for entertaining or as the grand finale to your Sunday family dinner. Simple and lovely, this will be a family favorite…guaranteed!

Plum Pie Recipe

5 from 1 vote
Servings 8
A delicious plum pie recipe using Harry & David plums


For the Crust:

  • 2 ½ cups all-purpose flour (plus additional for rolling)
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoons Kosher salt
  • 2 ½ sticks butter (cut into 1/2 inch cubes and chilled)
  • ¼ cup ice water

For the Filling:

  • 5 pounds plums (peeled, pitted and sliced)
  • 4 tablespoons cornstarch or tapioca starch
  • 1 teaspoon cinnamon
  • teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt

For the Streusel Topping:

  • ½ cup flour
  • 2 tablespoons granulated sugar
  • 4 tablespoons salted butter (cut into cubes and chilled)


For the Crust:

  • Combine flour, sugar and salt in the bowl of a food processor. Pulse 4-5 times. Add the butter and pulse until pea sized crumbs form.
  • Slowly stream in the ice water and process the dough until a ball forms, approximately 30 seconds.
  • Turn the dough out onto a lightly floured work surface.
  • Knead the dough until it is completely smooth and the butter is incorporated.
  • Divide the dough into two equal pieces and form into a disk.
  • Wrap each disk in plastic and refrigerate for 1 hour or up to 3 days.

For the Pie:

  • Preheat oven to 400 degrees.
  • Roll out one dough disk to approximately 1/4 inch thick and place gently in a pie plate. Set aside.
  • In a large bowl, toss together the plums, cornstarch or tapioca starch, cinnamon, nutmeg, lemon and salt.
  • Pour the plum mixture into the pie shell.
  • In a small bowl, toss together the flour, sugar and butter with your fingers to create pea sized crumbs. Sprinkle the streusel mixture over the plums.
  • Transfer the pie to the oven and bake for 50-60 minutes or until the crust and streusel are golden brown.
  • Transfer the pie to a cooling rack and allow to cool for 3-4 hours or overnight.
  • Serve topped with whipped cream or ice cream.
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