Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, very cold, cubed
- 6–8 tablespoons (90–120 ml) ice water
- 1 teaspoon (5 ml) apple cider vinegar
- 2 1/2 lb (1.13 kg) plums, pitted and sliced 1/2-inch thick
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 tablespoon (14 g) unsalted butter (to dot filling)
- 1 large egg + 1 tablespoon (15 ml) milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Do This
- 1. Mix flour, sugar, and salt; cut in cold butter. Add vinegar + ice water just until dough holds together.
- 2. Divide into 2 discs; wrap and chill 1 hour.
- 3. Toss sliced plums with sugar, cornstarch, lemon, cardamom, salt, and vanilla.
- 4. Roll bottom crust, fit into a 9-inch pie dish; add filling and dot with butter.
- 5. Roll top crust, cover (or lattice), crimp edges, cut vents; chill 15 minutes.
- 6. Egg wash and sprinkle sugar; bake at 425°F (220°C) for 20 minutes, then 375°F (190°C) for 45–55 minutes until bubbling.
- 7. Cool at least 3 hours before slicing for a jammy, set filling.
Why You’ll Love This Recipe
- Big plum flavor: juicy, deep-purple fruit bakes down into a jammy filling without tasting overly sweet.
- Cardamom magic: warm, perfumy spice that makes the pie taste special, not fussy.
- Flaky, tender crust: a reliable all-butter dough that bakes crisp and golden.
- Home-cook friendly: straightforward steps with tips to prevent a soggy bottom and runny filling.
Grocery List
- Produce: plums (2 1/2 lb), 1 lemon
- Dairy: unsalted butter (at least 1 1/4 cups / 284 g to be safe), 1 large egg, milk (or cream)
- Pantry: all-purpose flour, granulated sugar, cornstarch, fine salt, ground cardamom, vanilla extract, apple cider vinegar, coarse sugar (optional)
Full Ingredients
All-Butter Pie Dough (Double Crust)
- 2 1/2 cups (300 g) all-purpose flour, plus extra for rolling
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 6–8 tablespoons (90–120 ml) ice water, as needed
- 1 teaspoon (5 ml) apple cider vinegar (helps with tenderness)
Plum & Cardamom Filling
- 2 1/2 lb (1.13 kg) plums, pitted and sliced 1/2-inch thick (about 8–10 medium, depending on size)
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 tablespoon (14 g) unsalted butter, cut into small pieces (to dot over the filling)
To Finish
- 1 large egg
- 1 tablespoon (15 ml) milk (or cream)
- 1 tablespoon coarse sugar (optional, for a crunchy sparkle)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and work them in with a pastry cutter (or your fingertips) until you have a mix of pea-sized pieces plus some flatter, almond-sized flakes.
Drizzle in the apple cider vinegar and 6 tablespoons (90 ml) ice water. Stir with a fork until the dough starts forming shaggy clumps. If it looks dry, add more ice water 1 tablespoon (15 ml) at a time, up to 8 tablespoons (120 ml) total. Stop as soon as the dough holds together when you squeeze a handful.
Step 2: Chill the dough (this helps flakiness)
Turn the dough onto a lightly floured surface and gently press it together (avoid kneading). Divide into 2 equal portions and flatten each into a 1-inch thick disc.
Wrap tightly in plastic wrap and refrigerate for 1 hour (or up to 2 days).
Step 3: Prep the oven and pie dish
Place an oven rack in the lower third of the oven. Preheat to 425°F (220°C).
Set a rimmed baking sheet on the rack (or plan to slide it in under the pie later). This catches drips and helps the bottom crust bake more evenly.
Step 4: Mix the plum-cardamom filling
In a large bowl, combine the sliced plums, sugar, cornstarch, lemon juice, lemon zest, ground cardamom, salt, and vanilla extract. Toss very well so the cornstarch is evenly distributed and no dry pockets remain.
Let the filling sit for 10 minutes while you roll the crust. This draws out juices and helps everything thicken evenly in the oven.
Step 5: Roll the bottom crust and line the pan
On a lightly floured surface, roll one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish by draping it over your rolling pin.
Gently ease the dough into the corners without stretching. Trim the overhang to about 1 inch past the rim.
Step 6: Fill, top, and crimp
Spoon the plum filling into the crust, scraping in any juices from the bowl. Spread into an even mound. Dot the top with the 1 tablespoon butter.
Roll the second dough disc into another 12-inch circle. Lay it over the filling (or cut into strips for a lattice). Trim excess dough, leaving about 1 inch overhang. Tuck the top crust under the bottom crust overhang, then crimp firmly to seal.
If using a full top crust, cut 5–6 vents in the center to let steam escape.
Step 7: Egg wash, chill briefly, and bake
In a small bowl, whisk together the egg and milk. Brush a thin, even layer over the top crust. Sprinkle with coarse sugar if using.
Place the assembled pie in the refrigerator for 15 minutes (this helps the crust hold its shape and stay flaky).
Set the pie on the rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes. Without opening the oven too long, reduce the temperature to 375°F (190°C) and bake for 45–55 minutes, until the crust is deep golden and the filling is actively bubbling through the vents (or in several spots if lattice).
If the edges brown too quickly, cover the rim with foil or a pie shield at the 35–40 minute mark.
Step 8: Cool completely for clean slices
Transfer the pie to a rack and cool for at least 3 hours before slicing. The filling continues to thicken as it cools; cutting too soon can make it runny.
Serve as-is or with vanilla ice cream or lightly sweetened whipped cream.
Pro Tips
- Choose the right plums: Use ripe but still firm plums. Very soft plums can release too much liquid and make the filling looser.
- Don’t skimp on bubbling: The pie is done when you see steady, thick bubbles. Bubbling means the cornstarch has reached a temperature where it can fully thicken.
- Chill whenever the dough feels warm: If your kitchen is warm and the butter starts softening, pop the dough (or the assembled pie) into the fridge for 10–15 minutes.
- Prevent a pale bottom: Bake on the lower rack and use a preheated baking sheet if you can. This helps the bottom crust crisp.
- Cardamom strength varies: If your cardamom is very fresh and potent, use 3/4 teaspoon instead of 1 teaspoon for a gentler perfume.
Variations
- Lattice top: Cut the top crust into 10–12 strips and weave for a classic look. It also helps moisture evaporate for an extra-jammy filling.
- Almond-cardamom plum pie: Add 1/4 teaspoon almond extract with the vanilla and sprinkle 2 tablespoons sliced almonds over the filling before adding the top crust.
- Crumb topping: Replace the top crust with a crumble made from 1/2 cup (60 g) flour, 1/3 cup (65 g) brown sugar, 1/2 teaspoon cardamom, a pinch of salt, and 5 tablespoons (70 g) melted butter. Bake the same way.
Storage & Make-Ahead
Let the pie cool completely, then cover loosely with foil or plastic wrap. Store at room temperature for 1 day, or refrigerate for up to 4 days. For the best crust texture, rewarm slices in a 350°F (175°C) oven for 10–12 minutes.
Make-ahead: Pie dough can be made and refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling. You can also bake the pie a day ahead; the flavor gets even better after it rests.
Nutrition (per serving)
Approximate, based on 8 servings: 430 calories, 21 g fat, 58 g carbohydrates, 28 g sugar, 3 g fiber, 5 g protein, 320 mg sodium.
