Few desserts scream summer comfort quite like a slice of homemade Plum Lattice Pie. Imagine sun-ripened plums baked under a beautifully woven golden crust, their juices bubbling up between the lattice with luscious sweetness and just a whisper of tartness. This show-stopper is pure nostalgia on a plate—gorgeous to serve, incredibly flavorful, and guaranteed to gather everyone around the table, forks in hand. If you love the vibrant punch of stone fruit and the classic charm of a lattice-topped pastry, you’re in for a real treat.

Ingredients You’ll Need

Plum Lattice Pie only calls for a handful of kitchen staples, but every ingredient plays an important role—whether adding flavor, texture, color, or that irresistible scent wafting from the oven. Here’s what you’ll want to have ready:

Double pie crust: Go for homemade for a classic flavor, but store-bought totally works if you’re short on time—the base and the lattice top both come from here.
Ripe plums (6 cups): The juicier and riper, the better! Mix red and black for a deeper flavor, and don’t be shy with that generous filling.
Granulated sugar (3/4 cup): Essential for sweetening the filling and balancing any tart notes in the plums.
Light brown sugar (1/4 cup): Adds a subtle hint of caramel and depth to the fruit filling.
Cornstarch (1/4 cup): This is your thickening power—don’t skip it if you want a perfectly set pie!
Lemon juice (1 tablespoon): It brightens up the whole pie and keeps the flavors lively, not flat.
Ground cinnamon (1/2 teaspoon): A touch of warm spice helps highlight the plums’ natural sweetness.
Ground nutmeg (1/4 teaspoon): Another layer of warmth—it pairs beautifully with cinnamon.
Salt (1/8 teaspoon): Just enough to amp up all the other flavors—never underestimate the power of a pinch!
Cold butter (1 tablespoon): Dotted on top, it adds richness and helps the filling melt together beautifully.
Egg (1, for egg wash): Whisked for a glossy, golden finish on your lattice.
Water (1 tablespoon): Mixed with the egg for an easy egg wash.
Coarse sugar (optional): For a sparkling, bakery-style crunch on the crust—highly recommended!

How to Make Plum Lattice Pie

Step 1: Prep the Pie Crust

Preheat your oven to 400°F. Roll out one of your prepared pie crusts and ease it into a 9-inch pie dish, smoothing it evenly on the bottom and up the sides. Place the dish in the refrigerator while you move on to the filling—this helps keep the dough nice and flaky when baking.

Step 2: Mix the Plum Filling

In a large mixing bowl, combine the sliced plums, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss everything together until the plums are evenly coated and the mixture starts to glisten. The cornstarch will work its magic soon, thickening everything as the pie bakes. Pour the plum mixture into your chilled pie shell and dot the top with small pieces of cold butter. That’s the secret to a silky, rich fruit filling!

Step 3: Weave the Lattice Top

Roll out your second crust and cut it into strips about 1 inch wide. Lay half of the strips horizontally across the pie, then weave the remaining strips over and under to form a lattice pattern. Don’t stress perfection—a little rustic charm makes Plum Lattice Pie even more inviting! Trim any extra dough and crimp the edges together for a pretty, sealed finish.

Step 4: Add the Finishing Touches

Whisk the egg and water together, then brush this egg wash generously over the lattice and crimped edges. If you love sparkle and crunch, sprinkle coarse sugar on top. Place your pie on a baking sheet (to catch any juicy drips) before heading to the oven.

Step 5: Bake to Golden Perfection

Bake the Plum Lattice Pie at 400°F for 20 minutes. Then, reduce the temperature to 350°F and bake for another 35 to 40 minutes, until the fruit juices are bubbling and the crust is a lovely golden brown. If you notice the crust browning too quickly, cover the edges with foil to prevent burning. Once baked, patience is key—let the pie cool for at least 2 hours so the filling sets perfectly and slices beautifully.

How to Serve Plum Lattice Pie

Garnishes

A warm slab of Plum Lattice Pie practically begs for a scoop of creamy vanilla ice cream—the way it melts into the warm fruit is something special. You could also dollop on freshly whipped cream or scatter a few sliced toasted almonds for a satisfying crunch and a little elegance. Even a light dusting of powdered sugar never goes amiss!

Side Dishes

Let the pie truly shine by pairing it with something simple: a crisp green salad for brunch, or a bowl of summer berries on the side. For a more decadent dessert table, serve it alongside lemon bars, berry pavlova, or a tangy citrus sorbet to balance the richness of the pie.

Creative Ways to Present

Plum Lattice Pie is intrinsically beautiful, but presentation can make it extra memorable. Serve individual slices in pretty dessert bowls or glasses layered with ice cream and a drizzle of plum syrup. For gatherings, bake mini lattice pies for each guest, or go rustic and serve big wedges right from the pie dish on a farmhouse-style table. Don’t forget a sprig of mint or edible flowers for the “wow” factor!

Make Ahead and Storage

Storing Leftovers

Cover leftover Plum Lattice Pie loosely with foil or plastic wrap and store it in the refrigerator for up to 3 days. The crust will stay perfectly tender, and the filling develops even more depth as it settles overnight. For best results, avoid airtight containers to keep the crust from getting soggy.

Freezing

This pie freezes surprisingly well. Once completely cooled, wrap either individual slices or the entire pie tightly in plastic wrap, followed by a layer of foil. Store in the freezer for up to 2 months. For convenience, you can also freeze an unbaked, assembled pie—just add about 10 extra minutes to the baking time straight from the freezer.

Reheating

To reheat, place slices in a 350°F oven for 10 to 15 minutes until warmed through—this will restore the crust’s crispness. If you’re reheating a whole pie, tent loosely with foil and heat for about 20 to 25 minutes. Microwave reheating works, too, but the crust won’t be as flaky.

FAQs

Can I use frozen plums instead of fresh?

Absolutely! If using frozen plums, measure them while still frozen, then thaw and drain any excess liquid before mixing with the filling ingredients. This will prevent the pie from getting soggy and keep that lovely, set texture inside your Plum Lattice Pie.

How do I prevent the crust from getting too brown?

If you notice the edges browning too fast during baking, simply cover them with strips of aluminum foil. This trick lets the rest of your Plum Lattice Pie continue baking to golden perfection without overdoing the crust.

Can I make the crust in advance?

Definitely! Both homemade and store-bought pie crusts can be made ahead and stored in the refrigerator for up to 3 days, or frozen for even longer. Having the crust ready to go just streamlines that final assembly when you’re craving Plum Lattice Pie.

What can I substitute for cornstarch?

If you don’t have cornstarch on hand, you can use the same amount of tapioca starch or about double the amount of all-purpose flour. Just keep in mind the filling might set slightly softer—Plum Lattice Pie will still be delicious!

Is this pie gluten-free or vegan?

As written, Plum Lattice Pie isn’t gluten-free or vegan. However, you can easily swap in your favorite gluten-free pie crust or a vegan-friendly option, and use plant-based butter and an alternative milk wash for the lattice. Just be sure to check the bagged sugar if you’re keeping the recipe vegan, as some sugars are processed with bone char.

Final Thoughts

Plum Lattice Pie has a way of making any day feel special, with its jewel-like filling, flaky crust, and irresistible aroma. Whether you make it for a summer picnic, a festive gathering, or just because you found gorgeous plums at the market, I promise your kitchen won’t be the same once you’ve tasted that first slice. Give it a try—the hardest part is waiting for it to cool!

Plum Lattice Pie Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus cooling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Enjoy the delightful flavors of ripe plums in a beautifully crafted lattice pie. This Plum Lattice Pie is a perfect combination of sweet and tangy, encased in a flaky, golden crust. A classic dessert that’s sure to impress!

Ingredients

Scale

Pie Crust:

1 double pie crust (homemade or store-bought)

Filling:

6 cups ripe plums, pitted and sliced
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon cold butter, cut into small pieces

Egg Wash:

1 egg
1 tablespoon water
Coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Prepare the crust: Roll out one pie crust and fit it into a 9-inch pie dish.
Make the filling: In a large bowl, mix plums, sugars, cornstarch, lemon juice, spices, and salt. Pour into the crust.
Top with lattice: Roll out the second crust, create a lattice pattern, and seal the edges.
Brush with egg wash: Whisk egg and water, and brush over the lattice. Sprinkle with sugar if desired.
Bake: Bake at 400°F for 20 minutes, then reduce to 350°F and bake for 35–40 minutes until golden.
Cool: Allow the pie to cool for at least 2 hours before serving.