This Italian Plum Pie with a hint of lime is a seasonal delight that highlights the naturally sweet and tangy flavors of Italian plums. With a flaky, buttery crust and a juicy plum filling, it's the perfect pie for late summer or early fall, capturing the essence of the season.
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WHY YOU’LL LOVE THIS PLUM PIE RECIPE WITH LIME
This pie is easily one of my favorites! Its fleeting season makes it a rare treat, but I make sure to savor the joy of baking it once or twice a year.
You’ll love this Italian Plum Pie because it combines the unique tartness of Italian plums with a bright citrus kick from lime zest and juice. The buttery crust is both flaky and easy to prepare, making this pie a stunning dessert for any occasion.
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INGREDIENTS FOR THIS PLUM PIE RECIPE WITH LIME
- Cold Butter: This is essential for creating a flaky, tender pie crust as the butter melts in the oven, creating light layers.
- Unbleached All Purpose Flour: The foundation of the crust, it provides structure and balances out the rich butter.
- Raw Granulated Sugar: Adds a touch of sweetness to the crust, giving it a subtle caramelized flavor when baked.
- Salt: Enhances the flavor of both the crust and filling, balancing out the sweetness of the plums.
- Pure Vanilla & Vanilla Bean: Adds warmth and depth to the crust’s flavor, complementing the plums' tartness.
- Ice-Cold Water: Keeps the butter from melting as you work with the dough, ensuring a perfectly flaky crust.
- Italian Plums: The star of the show, these plums bring a balance of sweetness and tartness, creating a juicy, flavorful filling.
- Lime (Zest and Juice): Adds a bright citrusy contrast to the plums, enhancing their natural tartness.
- Sugar: Sweetens the plum filling just enough, allowing the natural fruit flavors to shine through.
- Flour & Cornstarch: Together, they thicken the filling as the plums release their juices during baking, ensuring the pie isn’t too runny.
- Egg: to create an egg wash, used on pie crust to create a golden, shiny finish and add a slight crispness to the baked pastry.
HOW TO MAKE ITALIAN PLUM PIE
For the Crust:
- Prep the butter: Cut the cold butter into chunks and keep it in the freezer until you're ready to use it.
- Combine dry ingredients: In a food processor, add the flour, sugar, salt, vanilla extract, and vanilla bean. Then, add the butter and pulse 10 times until the mixture resembles small crumbs or pea-sized bits.
- Add water: Fill a glass with ice water and measure out 4-5oz (120-150ml). Slowly add the water to the food processor while pulsing. Stop as soon as the dough starts to clump and pull away from the sides. You want it just combined, not overly wet.
- Chill the dough: Transfer the dough to the refrigerator while you prepare the filling. If the dough isn’t too wet, you can roll it out immediately, which is handy if you're in a rush.
For the Italian Plum Filling:
- Prep the fruit: Wash, pit, and quarter the plums. In a large bowl, toss the plums with the zest and juice of one lime.
- Mix dry ingredients: In a separate bowl, combine the sugar, flour, and cornstarch. Sprinkle this mixture over the plums and toss until they are evenly coated. Be sure to scrape any remaining dry mixture into the bowl of plums.
- Roll the dough: Grab the chilled dough and divide it in half. Roll out the bottom half and place it in your pie dish. A metal pie tin will yield the best crust, but ceramic works well if that's what you have on hand.
- Assemble the pie: Fill the bottom crust with the prepared plum filling, then dot the top of the filling with small pieces of butter to enhance the richness as it bakes.
- Top the pie: Roll out the remaining dough. Cut it into four wide strips to create a rough lattice on top of the pie, leaving space for steam to escape.
- Finish the top: Brush the top crust with an egg wash and sprinkle with raw turbinado sugar. Create the egg wash by whisking together an egg and a teaspoon of water.
- Bake: Bake the pie at 425°F (218°C) for 15 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 30 minutes.
EQUIPMENT
Food Processor for pulsing the pie crust
Pastry Mat for rolling dough (not necessary) but makes for easier clean up.
Medium Large Bowl for mixing the cut plums
More Pies to Consider Throughout the Year
The Perfect Graham Cracker Pie Crust
Historical Fun Facts about Stone Fruit Pies
Stone fruit pies have evolved from a practical means of preservation to an iconic summer dessert, embodying centuries of history and cultural significance.
Stone fruit pies, like peach, plum, and cherry pies, have deep roots in culinary history, particularly in Europe and the Americas. Here are some interesting historical facts:
Summer Harvests: Historically, stone fruit pies were a symbol of the summer harvest. Families would bake pies with fresh seasonal fruits as a way to celebrate and enjoy the bounty of summer, which is a tradition that continues today.
Evolution of Sweetness: Early stone fruit pies weren’t as sweet as modern versions. Sugar was a luxury, so these pies often relied more on the natural sweetness of the fruit or honey. As sugar became more available in the 17th and 18th centuries, pies grew sweeter and more similar to the desserts we know today.
Colonial America: Fruit pies became particularly popular in early America. English settlers brought pie-making traditions with them, using local stone fruits like peaches, cherries, and plums. These pies were often made in cast iron pans over open hearths.
Medieval Influence: In medieval Europe, pies became a common way to preserve fruit. The thick crusts, often called "coffins," acted as a preservation method, helping fruits like plums and cherries last longer. These crusts were more for practical use than flavor back then.
Ancient Origins: Pies, including those filled with fruits, date back to the ancient Greeks and Romans. The Greeks made pastry shells filled with honey and fruit, and Romans adapted this idea with various fillings. Although not identical to modern pies, these early versions laid the groundwork for what would become fruit pies in later centuries.
Italian Plum Pie with Lime
Ingredients
The Crust
- 2 sticks cold butter (226g/8oz)
- 2 ½ cups flour (375g) sifted
- 2 tbs sugar (30g) raw granulated
- 1 teaspoon salt
- 1 teaspoon vanilla pure
- ¼ teaspoon vanilla bean
- 6 oz water (177ml) ice cold
The Plum Filling
- 3 lbs. Italian Plums washed, halved, pitted
- 1 lime zest and juice
- ½ cup sugar (100g)
- ⅓ cup flour (50g)
- 1 tbs cornstarch (9g)
- 1 Egg
Instructions
- For the Crust:
- Prep the butter: Cut the cold butter into chunks and keep it in the freezer until you're ready to use it.
- Combine dry ingredients: In a food processor, add the flour, sugar, salt, vanilla extract, and vanilla bean. Then, add the butter and pulse 10 times until the mixture resembles small crumbs or pea-sized bits.
- Add water: Fill a glass with ice water and measure out 4-5oz (120-150ml). Slowly add the water to the food processor while pulsing. Stop as soon as the dough starts to clump and pull away from the sides. You want it just combined, not overly wet.
- Chill the dough: Transfer the dough to the refrigerator while you prepare the filling. If the dough isn’t too wet, you can roll it out immediately, which is handy if you're in a rush.
- For the Plum Filling:
- Prep the fruit: Wash, pit, and quarter the plums. In a large bowl, toss the plums with the zest and juice of one lime.
- Mix dry ingredients: In a separate bowl, combine the sugar, flour, and cornstarch. Sprinkle this mixture over the plums and toss until they are evenly coated. Be sure to scrape any remaining dry mixture into the bowl of plums.
- Roll the dough: Grab the chilled dough and divide it in half. Roll out the bottom half and place it in your pie dish. A metal pie tin will yield the best crust, but ceramic works well if that's what you have on hand.
- Assemble the pie: Fill the bottom crust with the prepared plum filling, then dot the top of the filling with small pieces of butter to enhance the richness as it bakes.
- Top the pie: Roll out the remaining dough. Cut it into four wide strips to create a rough lattice on top of the pie, leaving space for steam to escape.
- Finish the top: Brush the top crust with an egg wash and sprinkle with raw turbinado sugar. Create the egg wash by whisking together an egg and a teaspoon of water.
- Bake: Bake the pie at 425°F (218°C) for 15 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 30 minutes.
Notes
- Dotting the top of a pie filling with butter is often called "dotting with butter." The small pieces of butter help create a richer, more flavorful filling as they melt during baking.
- Egg wash is used on pie crust to create a golden, shiny finish and add a slight crispness to the baked pastry.
- Food Processor for pulsing the pie crust
- Deep Dish Aluminum Pie Pan
- Rolling Pin
- Pastry Mat for rolling dough (not necessary) but makes for easier clean up.
- Medium Large Bowl for mixing the cut plums
Nutrition
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