Single-Crust Damson Plum & Apple Pie

I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share. 🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!

The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.

This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.

I’m sharing my pie at Angie’s Fiesta Friday #138 this week, co-hosted by my friends Mollie @The Frugal Hausfrau and Johanne @French Gardener Dishes. Enjoy!

For the Pastry Lid:

  • 7 tablespoons (100 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
  • 1 large egg, lightly beaten
  • 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse or flaky salt
  • milk or heavy cream, for brushing crust
  • turbinado or granulated sugar, for sprinkling crust
  • softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)

For the Filling:

  • 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
  • 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • squeeze or two of fresh orange juice
  1. Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
  2. Mix in the lightly beaten egg and scrape down sides.
  3. Slowly add the flour, baking powder and salt and beat until combined.
  4. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
  5. Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
  6. Butter a pie dish. (I used cooking oil spray.)
  7. Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice. 
  8. Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
  9. Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
  10. Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
  11. Brush the crust with milk or cream, sprinkle with sugar. 
  12. Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
  13. Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

29 responses to “Single-Crust Damson Plum & Apple Pie

  1. Oh I love damsons, especially jam. Your pie is just beautiful and the combination of plums and apples is amazing.

  2. jessicanadelson

    I KNEW YOU WERE EATING DESSERT DURING THE WEEK!!!!😜

  3. skd

    Looks delicious 👍 ☺

  4. Oh wow, that looks FABULOUS Josette! A perfect pie for those plums. 🙂

  5. Oh my goodness, this is fab!! I don’t believe I’ve ever had a Damson plum, just jam. I so wish I were there for a bite!! 🙂 Oh, and happy Fiesta Friday!!

  6. That crust looks fabulous! It’s like a cross between a cobbler and a pie. I also love that juicy fruit filling – yum!

  7. You know I have never used plums in a pie before but your pictures are making me wish I had a piece for breakfast this morning 🙂

  8. Left over pie for breakfast in our house too and I sure would love some of this one Josette! Oh that color oozing out of a perfect crust. What jackpot to get plums in your bounty! I baked this cake last fall with prunes. https://frenchgardenerdishes.com/2015/10/12/italian-prune-and-almond-cake/. There is no baking for me this fall as I am without my kitchen so I am living vicariously through you!

  9. This looks and sounds amazing. I just love plums and apples but have never combined them.

  10. Your pie looks absolutely delicious! I bet it would be perfect next to my coffee for breakfast 🙂
    I’ve never tried Damson plums. The plums here in Japan are giant (the size of nectarines!).

  11. Damson plums? Wow, it’s been a while since I devoured some of those. How lucky that you received a bunch in your CSA share. Love the tartiness with the sweetness in this delicious looking pie. I could do with a huge slice of this right out of the oven to warm myself. It has turned so cold here with absolutely no warning, and hard for these old bones to take – 90’s all through the summer. I know your pie would provide much comfort and warmth, thanks for bringing it to FF. Have a great week.

  12. This looks delicious…the plums and the crust …yummmmm, I could dig right in:)

  13. Yum! That crust looks like perfection itself

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