Apple Plum Pie

Apple Plum Pie

Written by Emily

This may be my new signature pie for fall. That title used to be taken by my Apple Sour Cherry pie but after making this one last weekend and sharing an extra with a friend, I’m going to put this on the “make for Thanksgiving ” list. The reviews were a unanimous thumbs up.

I will put a disclaimer out there that the apples and plums came from my local farmer’s market. I can’t stress enough that local food makes pie exponentially better. That being said, plum season here in Ohio will be fleeting so I’ll probably be heading back to the grocery store for plums the next time I make this.

Tip: With any apple recipe, I always cook the apples down a bit before they go into the pie. This releases some juice and helps prevent a soggy crust. In this recipe, I cook them down with maple syrup. The reason I do not put the syrup on later is because once under the heat, the syrup liquifies and I fear it will change the consistency of the filling.

For the crumble topping recipe, click HERE.

I hope you enjoy this as much as we did!

Print Recipe

Apple Plum Pie



  1. Prepare your crust and topping according to the directions. The sequence I like to do is to make the crust in a food processor, wrapping the disc of crust and putting it in the refrigerator to chill. In the same food processor (before I clean it), I make the topping and put it in a bowl in the refrigerator or freezer bag in the freezer if making ahead of time. Once the crust has had at least 20 minutes in the refrigerator, I roll and plate it, placing it back in the fridge.
  2. Preheat oven to 425
  3. While the crust is chilling in the refrigerator, bake down the sliced apples by placing apples, lemon juice and maple syrup in a pot or skillet on the stove over low heat. Gently turn the apples, removing from the heat just as they start to give in their firmness. Not going for mushy apples - just bendy. Turn them out into a strainer or colander to drain the excess juice and let cool.
  4. While the apples are cooling, slice the plums and place in a medium mixing bowl.
  5. Add the apples, 1/4 cup brown sugar and vanilla and mix gently.
  6. In a small bowl or ramekin, combine 1 tablespoon sugar, 3 tablespoons of cornstarch and spices. Mix well.
  7. Combine the cornstarch mixture with the fruit and place into the chilled pie shell leaving behind any extra juice.
  8. Top with the crumble topping
  9. Place pie in the 425 oven for 15 minutes. Lower the oven to 350 and bake for another 25 minutes or so until the crust and topping are golden brown and the juices are bubbling.
  10. Remove from oven and let cool completely before serving. Enjoy!

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