Plum Pie Recipe

Use firm ripe plums that are not overly soft so they hold shape as they bake. A mix of tart and sweet fruit, for example Victoria or Greengage with a sweeter variety, gives the best balance of bright and jammy flavours. If you want deeper caramel notes, choose slightly under-ripe fruit and give them a quick skillet caramel before adding to the pie.

Drain or reduce excess fruit juice first, toss the fruit with a thickener such as cornstarch or tapioca starch, and make sure the filling bubbles during baking so the thickener activates. Let the pie cool for 20 to 30 minutes so juices set before slicing; that often makes the biggest difference.

Tapioca or tapioca starch gives a clear glossy filling and a pleasant texture for plums, while cornstarch thickens quickly and can be fine if mixed well. Flour works but can leave a cloudier filling and a slightly pasty mouthfeel, so use it only when other options are not available. Allow the thickener to sit with the fruit for 10 to 15 minutes before filling the crust so it hydrates.

Yes. Thaw them fully, drain and press away extra juice, then toss with your chosen thickener; if the fruit is very wet consider pan cooking briefly to concentrate flavour. Using frozen fruit often needs a bit more thickener or a short simmer to get the same set as fresh fruit.

Blind bake or par bake if you are using a very wet filling or a flaky pastry; for open tarts and some cake type bases you can skip it but use a barrier like a thin layer of frangipane or almond paste on the base to absorb juices and prevent sogginess. Also bake until the filling is bubbling and place the dish on the lower rack so the base cooks through.

You can assemble the pie and refrigerate it overnight before baking or bake it and keep it covered in the fridge for up to four days. Reheat slices briefly in a warm oven or microwave and serve with cream or vanilla ice cream. For longer storage freeze slices wrapped tightly and thaw in the fridge before reheating.