Apple Italian Plum Pie Recipe

Apple Italian Plum Pie Recipe
Staff Writer
Apple Italian Plum Pie
Kathleen King

Apple Italian Plum Pie

This pie from Tate's Bake Shop is a gorgeous color, sweet, tart, juicy, and magnificent. I made this Italian pie when both fruits were in season and my friends Sam and Hakan could not wait to take home all the leftovers.

Click here to see the Pie Crust Tips Video.

8
Servings
209
Calories Per Serving
Deliver Ingredients

Ingredients

  • Pastry for a 9-inch double-crust pie
  • 2 tablespoons ginger cookies or graham cracker crumbs
  • 4 cups apples, peeled and sliced
  • 4 cups Italian plums, pitted and sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 tablespoons rum
  • 2 tablespoons salted butter, softened and cut into small pieces

Directions

Preheat the oven to 400 degrees.

Roll out the pie pastry for the bottom crust in a deep-dish glass pie plate. Sprinkle the ground ginger cookies or graham crackers on the bottom evenly. (This helps prevent the bottom crust from getting soggy.)

In a large bowl, combine the apples, plums, flour, dark brown sugar, cinnamon, ginger, and rum. Mix until combined and all of the fruit is coated. Spoon the mixture into the prepared pie crust. Top the fruit evenly with the butter.

Roll out the top crust and cover the fruit. Seal the edges and crimp the rim as desired. Place the pie on a sheet pan to catch the drippings. (Line the sheet pan with aluminum foil for an easier clean up.) Bake the pie for 1 hour, 30 minutes or until the crust is golden brown and the fruit is bubbling and soft. Check on the pie occasionally. If the crust starts to get too brown, lay a piece of aluminum foil on top.

Remove from the oven, and serve.

Nutritional Facts

Total Fat
2g
3%
Sugar
20g
22%
Carbohydrate, by difference
46g
35%
Protein
2g
4%
Vitamin A, RAE
114µg
16%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
37mg
5%
Selenium, Se
2µg
4%
Sodium, Na
104mg
7%
Water
175g
6%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.