The Coziest Plum Lattice Pie Recipe for Fruity Bliss

Sweet summer memories burst to life with this classic plum lattice pie that captures the essence of sun-ripened fruit.

Delicate pastry weaves a golden pattern over deep purple plum filling, creating a dessert that sings with rustic charm.

Ripe plums nestled between buttery layers promise a symphony of flavors in every slice.

This traditional pie brings warmth and comfort to any gathering, inviting you to savor each delectable bite.

The homemade lattice top transforms simple ingredients into an artful masterpiece of baking.

Seasonal plums shine in this timeless recipe that celebrates the pure joy of homemade desserts.

You’ll fall in love with this beautiful pie that turns fresh fruit into an irresistible celebration of summer’s bounty.

Ice Creams and Drinks With Plum Lattice Pie

• Pair Tangy Vanilla Dessert Wine: Rich, sweet vanilla-based dessert wines complement the plum's tartness and enhance the pie's warm spices perfectly.
• Scoop Cinnamon Gelato: Creamy cinnamon gelato mirrors the pie's ginger and cinnamon notes, creating a harmonious flavor balance that delights the palate.
• Brew Earl Grey Tea: Bergamot-infused Earl Grey tea cuts through the pie's richness while its delicate floral undertones beautifully highlight the plum's natural sweetness.
• Splash Almond Liqueur: A small glass of smooth almond liqueur echoes the toasted almond garnish, adding depth and sophistication to the dessert experience.

Storing Plum Lattice Pie the Right Way

• Store the plum lattice pie in an airtight container or wrap tightly with plastic wrap, keeping it in the refrigerator for up to 3-4 days.
• Wrap the cooled pie completely in plastic wrap, then aluminum foil, and freeze for up to 2 months to preserve its delicious flavor and texture.
• Warm individual slices at 350°F for 10-15 minutes, covering with foil to prevent over-browning and maintain the crispy lattice crust.
• Remove frozen pie from freezer and let it thaw at room temperature for 2-3 hours before serving, ensuring the best taste and texture.

FAQs

• What makes the pastry crust special?

The pastry uses cold butter and ice-cold water, which helps create a flaky, tender texture. The technique of blitzing butter into fine breadcrumbs ensures a light and crisp crust.

• Why are almonds used in this recipe?

Toasted flaked almonds add a subtle nutty flavor and provide a delightful crunch that complements the soft, sweet plums in the pie.

• How do I create the perfect lattice top?

Cut pastry strips evenly, about 2.5cm wide. Weave them carefully over the filling, alternating strips horizontally and vertically to create a classic lattice pattern. Press edges to seal for a professional look.

Why Plum Lattice Pie Is Always a Classic

• Savor Seasonal Comfort: Dive into the warm, cozy flavors of pumpkin spice and cinnamon maple that capture the essence of autumn in every bite.
• Customize with Ease: Use a bar mix and simple ingredients to create delightful tiny cakes that require minimal baking skills and deliver maximum taste.
• Perfect Party Treat: Impress guests with these adorable, individually sized cakes that are ideal for gatherings, potlucks, or weekend dessert cravings.
• Quick Kitchen Adventure: Prepare these delectable tiny cakes in less than an hour, making them a fantastic option for spontaneous baking moments.

What You’ll Need for Plum Lattice Pie

• Flour: The base of the pie crust that provides structure and texture.
• Icing Sugar: Adds a subtle sweetness to the pastry dough.
• Sea Salt: Enhances the overall flavor of the pie crust.
• Cold Butter: Creates flaky layers in the pastry by forming small pockets when chilled.
• Egg Yolks: Bind the pastry ingredients and add richness to the dough.
• Ice-Cold Water: Helps bring the pastry dough together without overworking it.

• Plums: The star fruit that provides a sweet and tangy flavor to the pie.
• Caster Sugar: Sweetens the plum filling and helps create a glossy texture.
• Cubed Butter: Adds richness and helps create a smooth filling.
• Cinnamon, Ginger: Warm spices that complement the plums and add depth to the flavor.
• Cornflour: Thickens the fruit filling and prevents it from becoming too runny.
• Flaked Almonds: Adds a nutty crunch and extra texture to the pie.

• Egg Yolk: Used for egg wash to create a golden, shiny crust.
• Milk: Mixed with egg yolk to help the pastry brown evenly.
• Caster Sugar: Sprinkled on top for a sweet, crisp finish.

How to Assemble a Plum Lattice Pie

Step 1: Make the Pie Pastry

Pulse flour, icing sugar, and sea salt in a food processor until sandy. Add cold butter and blend until crumbly.

Add egg yolks and ice water, pulse until soft dough forms. Knead briefly, divide into two discs (one larger), wrap, and chill 30 minutes.

Step 2: Toast Almonds

Toast flaked almonds in a dry skillet until golden and fragrant. Set aside.

Step 3: Prepare Plum Filling

Halve and quarter plums. Toss with cubed butter, caster sugar, cinnamon, ginger, and cornflour. Mix well.

Step 4: Prepare Pie Base

Preheat oven to 400°F, place baking tray inside. Roll out larger dough disc, fit into pie tin, trim edges leaving overhang, and chill.

Step 5: Create Lattice Top

Roll out remaining dough and cut into eight strips for lattice.

Step 6: Assemble Pie

Pour plum filling into chilled base. Brush edges with egg wash. Weave lattice strips over filling, trim and seal edges, then crimp borders.

Step 7: Finish and Chill

Brush lattice with egg wash, sprinkle sugar, and chill 30 minutes.

Step 8: Bake

Place pie on hot tray. Bake 20 minutes at 400°F, rotate, then reduce heat to 350°F and bake 20–30 minutes.

Cover with foil if browning too fast.

Step 9: Cool and Serve

Dust with sugar and cool for 3 hours. Serve with ice cream or crème fraîche.

Tips for Lattice Pie Crust and Filling

• Rest the dough in the refrigerator for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust.
• Dry-fry almonds in a pan, stirring constantly to avoid burning and achieve a golden, nutty flavor without bitterness.
• Use a sharp knife and steady hand when cutting pastry strips, ensuring even width for a professional-looking lattice top.
• Keep aluminum foil nearby to tent the pie if it browns too quickly, protecting the delicate pastry from burning.
• Allow the pie to cool and set for at least 3 hours, which helps the filling stabilize and makes slicing easier.

New Styles for Plum Lattice Pie Lovers

• Gluten-Free Plum Pie: Replace wheat flour with almond or gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Stone Fruit Lattice: Swap butter with coconut oil, use flax eggs instead of chicken eggs, and choose plant-based margarine for a dairy-free version.
• Apricot Almond Alternative: Substitute plums with fresh apricots, maintaining the same spice blend and lattice technique for a different seasonal fruit experience.
• Low-Sugar Berry Version: Use mixed berries instead of plums, reduce sugar content, and add stevia or monk fruit sweetener for a diabetic-friendly option.

Plum Lattice Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 30 reviews

• Total Time: 2 hours
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet, rustic Plum Lattice Pie invites summer’s bounty into a golden, flaky embrace. Juicy plums nestled beneath a woven pastry canvas promise delightful moments of pure, homemade comfort that welcome you to savor each delectable slice.

---

Ingredients

Scale 1x2x3x

Plums and Pastry:

• 10 plums (about 1.3 kilograms / 2.87 pounds)
• 50 grams (1.76 ounces) unsalted butter
• 100 grams (3.53 ounces) caster sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 50 grams (1.76 ounces) flaked almonds
• 3 tablespoons cornflour

Pastry Ingredients:

• 275 grams (9.7 ounces) plain flour
• 2 tablespoons icing sugar
• 130 grams (4.59 ounces) unsalted butter (cold and cubed)
• 3 medium free-range egg yolks

Finishing Ingredients:

• Milk (for brushing)
• Caster sugar (for sprinkling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine flour, icing sugar, and sea salt in a food processor, then incorporate cold butter until the mixture resembles fine breadcrumbs.
2. Introduce egg yolks and ice-cold water, pulsing gradually until a rough dough forms.
3. Transfer dough to a clean surface, kneading gently for 30 seconds until smooth, adding extra flour if necessary.
4. Divide dough into two uneven pieces, roll into discs, wrap in clingfilm, and refrigerate for 30 minutes.
5. In a dry pan, lightly toast flaked almonds until golden, then set aside.
6. Prepare plums by halving, removing stones, and quartering larger pieces.
7. Mix plums with cubed butter, caster sugar, cinnamon, ginger, and cornflour in a large bowl.
8. Preheat oven to 200oC and place a baking tray inside to warm.
9. Roll out the larger pastry disc and carefully line a 23cm pie tin, leaving a 2.5cm overhang.
10. Chill the pie base while preparing the lattice top by cutting the remaining pastry into eight 2.5cm-wide strips.
11. Fill the chilled base with the prepared plum mixture.
12. Brush pastry edges with a mixture of egg yolk and milk.
13. Create an intricate lattice pattern by weaving the pastry strips over the filling.
14. Trim excess pastry, seal edges, and crimp decoratively.
15. Glaze the lattice with egg wash and sprinkle with caster sugar.
16. Refrigerate the pie for 30 minutes to firm up the pastry.
17. Bake on the preheated tray at 200oC for 20 minutes, rotating if needed.
18. Reduce temperature to 180oC and continue baking for 20-30 minutes, covering with foil if browning too quickly.
19. Remove from oven, dust with additional sugar, and allow to cool for 3 hours.
20. Slice and serve with a dollop of ice cream or creme fraiche.

Notes

• Chill pastry thoroughly to prevent shrinkage and ensure a flaky, tender crust.
• Use cold butter and ice water to create a more stable, crumbly pastry texture.
• Toast almonds carefully to enhance their nutty flavor without burning.
• Adjust sugar levels based on plum ripeness and personal sweetness preference.
• Prevent soggy bottom by preheating the baking tray and using cornflour in the filling.
• Create picture-perfect lattice by using a sharp knife and measuring strips evenly.
• Allow pie to cool completely to set the filling and prevent runny consistency.
• Try alternative spices like cardamom or star anise for unique flavor profiles.
• Swap plums with seasonal fruits like apricots or peaches for year-round variety.

• Prep Time: 1 hour 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 303 kcal
• Sugar: 22 g
• Sodium: 38 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 93 mg