This luscious summer pie combines the deep, jammy sweetness of fresh plums and blackberries with a touch of bourbon and warm cinnamon spice.
If you’ve never tried plums in a pie before, you’re in for a treat. They pair so well with blackberries and make for a pie that’s juicy with just the right amount of tart. Add a little cinnamon and bourbon, and you’ve got something that tastes warm and comforting but still lets the fruit shine.
This is the kind of pie that’s easy to put together and always makes a good impression. The crust bakes up crisp and golden, and the filling holds up beautifully. Perfect for summer, or really any time you want a fruity dessert that’s a little different from the usual.
What Makes This Pie Stand Out
Ingredients You’ll Need to Make It
What I Use for the Crust
This pie uses my bourbon butter double pie crust. You’ll need one fully par-baked crust for the base and half a batch of dough for the lattice top. Here’s the full crust recipe. You can also use a prepared refrigerated pie crust or your favorite double crust recipe.
For the filling:
Here’s a quick look at what you’ll need to make the filling:
- Fresh Plums. You’ll want ripe, but not overly soft, plums for this recipe. I quarter and pit them, leaving the skins on. The plums bring body, flavor, and a bit of tartness to balance the sweetness.
- Fresh Blackberries. These add tartness and texture. They hold their shape well while baking and pair beautifully with the plums.
- Granulated Sugar. Sweetens the fruit and helps pull out the juices during baking.
- Cornstarch. Acts as the thickener. It helps the filling set up nicely as it cools and gives the pie a glossy finish.
- Cinnamon. Just enough to add warmth without competing with the fruit.
- Fresh Lemon Juice. Brightens the overall flavor and balances the sweetness.
- Bourbon. Totally optional, but adds a subtle depth and enhances the warm spices. The alcohol cooks off during baking.
Visual Guide for How to Make It
Step 1: Par-bake the bottom crust at 375 F (190 C) for 20 minutes with pie weights until the edges are lightly golden. Let it cool slightly. Keep the oven at 375 F (190 C).
Helpful Tips for a Great Pie
- Cut the plums into even pieces. Uniform size helps them cook evenly and prevents some from turning to mush while others stay too firm. Quartering works well, but if your plums are especially large, cut them into sixths.
- Taste your fruit first. If your plums or blackberries are very tart or very sweet, you can slightly adjust the sugar up or down to suit your preference.
- Let the filling sit briefly before assembling. Giving the coated fruit 5–10 minutes in the bowl allows the sugar and cornstarch to begin drawing out the juices and activating the thickener.
- Roll the dough slightly thicker than usual. The filling is generous and juicy, so a sturdier crust helps hold everything together without tearing during weaving or serving.
- Seal the edge strip firmly. Gently pressing the braided (or plain) top strip into the edge of the par-baked crust helps prevent the filling from leaking out the sides as it bakes.
Storage and Make Ahead Info
This pie can be made ahead and keeps well for a few days with proper storage.
- To store: Once the pie has fully cooled, cover it loosely with foil or plastic wrap and store it in the refrigerator. It will keep for up to 4 days. You can let it sit at room temperature for a few hours before serving, but for food safety, it’s best to refrigerate any leftovers promptly.
- To make ahead: You can prepare the filling up to 1 day in advance and store it covered in the fridge. Give it a quick stir before assembling. The pie dough can be made up to 3 days ahead and kept chilled, or frozen for longer storage.
- To freeze (unbaked): Assemble the pie in a metal or foil pan and freeze it before baking. Once frozen solid, wrap tightly in plastic and foil. Bake from frozen, adding 15–20 extra minutes, and tent the edges if needed to prevent over-browning.
- To freeze (baked): Cool the pie completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm it in a 325 F (163 C) oven before serving if desired.
- 1 double pie crust in a pie pan (Note 1)
- 4 lbs fresh plums measured whole before pitting, washed, stones removed, and quartered (Note 2)
- 2 tablespoons bourbon (Note 4)
- Juice of ½ medium lemon
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch (Note 5)
- 1 cup blackberries (Note 3)
- 1 large egg beaten with 1 teaspoon water (for egg wash)
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If you haven’t already, par-bake your bottom pie crust. Line the crust with parchment and fill with pie weights. Bake at 375 F (190 C) for 20 minutes or until edges are lightly golden. Let cool slightly. (Note 1)Keep the oven at 375 F (190 C).
1 double pie crust
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Quarter and pit the 4 lbs fresh plums, then place in a large mixing bowl. (Note 2)Stir in 2 tablespoons bourbon and Juice of ½ medium lemon until the plums are evenly coated. (Note 4)
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In a small bowl, whisk together the ½ cup granulated sugar, 1 tablespoon ground cinnamon, and 1 tablespoon cornstarch. (Note 5)
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Add the sugar mixture to the plum mixture and toss until fully coated.
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Fold in 1 cup blackberries gently to avoid breaking them up. (Note 3)
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Pour the fruit mixture into the par-baked crust.
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On a floured surface, roll the remaining chilled pie dough into a rectangle. Cut about 11 strips, each 1/2-inch wide. (Note 6)
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Starting at one corner, weave the strips in an over-under pattern across the top. Trim any overhanging dough.
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Place one final strip around the edge of the pie to cover the seam between the lattice and bottom crust. Gently press to seal. (Note 7)
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Bake for 1 hour at 375 F (190 C). Place the pie on a foil-lined baking sheet to catch bubbling juices.
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Remove pie from oven and brush crust with egg wash.Bake 10 more minutes or until the crust is golden brown and crisp.
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Cool completely on a wire rack. The filling will set more as it cools.Serve warm with ice cream or as is. (Note 8)
1 large egg
- To prevent sogginess, blind bake your crust at 375 F (190 C) for 20 minutes with parchment and pie weights. Let it cool slightly before filling.
- Use plums that are ripe but not overly soft. You can reduce to 3 lbs if you prefer a flatter pie.
- Fold in gently to avoid crushing. They add tartness and moisture but shouldn’t overpower the plum flavor.
- Adds subtle depth; the alcohol bakes off. You can omit the bourbon, if desired.
- Essential for thickening this juicy filling. Do not substitute flour.
- Use a ruler if needed to cut 11 even ½” wide strips. This gives a balanced lattice.
- Covering the crust edge with dough helps prevent burning. A braided or simple strip both work.
- The filling is loose and juicy. Best served in a shallow bowl or coupe plate with a scoop of vanilla ice cream.
Calories: 233kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 405mg | Fiber: 5g | Sugar: 36g | Vitamin A: 942IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg
Servings: 8 servings
Calories: 233kcal
