Along with the typical back-to-school and fall-is-in-the-air vibe, for me September has always been a time to eat as many Italian prune plums as possible. My mother made it so: an end of summer requirement like the homework and piano practice to come, prune plums were to be eaten in great quantities, like a sweet drippy book end to all the fun and freedom I was leaving behind.
My favorite way to eat these special fruits is baked simply in a pie. The recipe is adapted from my mom who has been making some version of this pie every year for as long as I can remember. I've added a little extra spice and taken down the added flour, leaving a sloppier, more wild slice sometimes requiring a spoon. Also, like most of my desserts, this one isn't super-sweet so if you don't love the lip-pursing tang of a baked plum, increase the sugar by 1/4 cup or so.
Adapt and change as I may, it really does always go back to mom and a feeling for this pie that will never, ever change. Welcome to September. Why not mark it with pie.

makes one 10-inch pie
1 prepared pie crust
20-30 Italian prune plums (about 2 pounds)
1/2 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 tablespoons cold unsalted butter, sliced thin
Preheat oven to 425° F.
Roll out the crust and press it into a 10-inch pie plate. Add any flourishes to the lip and place in the refrigerator to chill.
Slice the plums in half and discard the pits.
Mix the dry ingredients together in a small bowl. Pierce the pie crust with a fork in several spots along the bottom. Sprinkle 1/4 cup of the dry ingredients evenly across the bottom of the crust. Layer the sliced plums around in a circle, lining the crust as evenly as possible. Sprinkle the remaining dry ingredients over the top of the plums. Carefully tap the pie plate on the counter to settle the flour mixture between the plums. Dot the top of the plums with the butter slices.
Bake for 10 minutes. Lower heat to 350° F and bake another 30-40 minutes, until fruit is bubbling and the crust is light golden brown. If, at any point, the crust begins to brown too deeply, shield it with a ring of foil.
Serve warm with a dollop of whipped cream, Crème Fraîche, or a scoop of ice cream. Or, serve the cold leftovers for breakfast.
(Images: Sara Kate Gillingham-Ryan)
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Comments (14)
Looks delicious...I"m torn between the raw plum state and the finished product! Guess I'd just have to buy an extra basket of plums so I'd have both.
Now you have me wanting pie! I'd never heard of that type of plum before. I'll have to go look up information on it. Beautiful pictures!
You've inspired me to bake this weekend! Your pie and the photography are simply gorgeous. Happy Labor Day weekend!
Ah, shucks Sasa.
I love Italian prunes and pies. Thanks for the lovely photo too! I think I will cut the cardamom in half though. I have found that spice is best as a "back-up singer", essential, but best as a subtle tone to the other flavors.
Heidibakes - I agree about cardamom needing to be mellow. I've tried it with 1/4 teaspoon and it just doesn't come through enough. But go for it and report back!
This pie looks delicious esp w/ the pie form. Where can i purchase a form like the one in the picture? I love the shape can anyone help?
Thxs Tracy :)
I make a version that was created by accident when I put in almond extract instead of vanilla. It's essentially the recipe for cherry pie but subbing plums for the cherries and it's amazing!
Man, I love me some prunes. As a kid I was afraid of them--everybody made them sound so gross, something only a geriatric person would stomach. Wrong! Prunes are delicious, and healthy even. Going to have to try out this pie business...
I have always adored these plums! You are the first person I've ever heard waxing poetic about them other than me! I've never considered doing anything with them other than eating them 4 at a time. :) I must make this as soon as they arrive in my market. Thanks so much!
Yum dogs. Read the post, made the pie, pulled it out of the oven about an hour ago. Heaven.
The only change to the recipe I would suggest is to buy 4 pounds of these plums instead of 2 because they are just so delicious you'll want to have some on hand to eat uncooked too. Maybe 6 pounds. (Amen, Mars88! Testify!) Such a treat!
Thanks for the spot-on recipe and the lovely photos.
i just noticed for the first time on the kitchn that there is a "printer friendly" button! and this recipe looks print worthy. Thanks for doing the formatting for me:)
These are also known as Italian plums.
YUM! I just made this a few days ago, using Martha Stewart's Pate Brisee pie dough recipe. I didn't have cardamom, so instead split open a chai tea bag and sprinkled some of that in. This is definitely one of my new favorite fall recipes!!! Now I will go eat some for breakfast.