How to Make Maple Plum Pie

Google+ Pinterest LinkedIn Tumblr +

Bunner's Bake Shop CookbookFor our first Thanksgiving at the bakery, I wanted to create something that was unique and sounded delicious, an unusual pie that might rival the more traditional apple or pumpkin. Lo and behold, this pie was more popular than our classic apple pie! We take fresh red plums and use the darkest grade of maple syrup available to give this pie a deliciously fruity, all-Canadian appeal.

  • Yield: 1 (9-inch) pie


  • 2 batches sweet pastry
  • 4 cups pitted and sliced red- or purple-skinned plums
  • ½ cup organic sugar
  • ¼ cup Bob’s Red Mill gluten-free all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ¼ cup dark maple syrup
  • 1 teaspoon maple extract (optional)
  • Rice milk, for brushing
How to Make It
  1. Prepare the pastry and let chill in the refrigerator for at least 1 hour.
  2. Preheat the oven to 375°F.
  3. In a large bowl, toss together the plums, sugar, flour, cinnamon, nutmeg, and salt. Add the maple syrup and maple extract (if using) and toss again to coat the fruit.
  4. Remove the dough from the refrigerator. Combine the two discs of one batch and, on a well-floured surface, roll out to a circle about ¼ inch thick and 10 inches in diameter. Transfer to a 9-inch glass pie plate by gently rolling the dough around the rolling pin like a jelly roll, then unrolling it onto the pie plate and lightly pressing it down.
  5. Fill the pie shell with the plum mixture, spreading it out evenly.
  6. On a well-floured surface, roll out the remaining dough to make a second circle the same size. Using the same method as with the shell, lay it on top of the filling. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal.
  7. Using a sharp knife, make a few decorative air vents in the top. Lightly brush with milk and sprinkle generously with sugar so that it bakes up with a sweet and golden gloss. Bake for 45 minutes, or until the crust is medium golden brown. Check after 25 minutes. If the top is already a bit too brown, cover with foil; otherwise leave uncovered for the remaining baking time.
  8. Let cool to room temperature before serving.

About Author

Comments are closed.