Deep-Dish Plum Pie

Fresh plums are available from late spring through summer. You will find these juicy fruits in an assortment of colors, from yellow and green to deep pink, purple and scarlet. Check out the varieties at your local farmers? market, and choose a firm, fragrant fruit with sweet, tangy flesh (such as Simka, Santa Rosa, Seneca or Satsuma). The small, oval, purple-skinned, golden-fleshed plums known as Italian, French or prune plums will also make a delicious pie.
Average Customer Rating:
5 out of 5
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Customer Reviews for Deep-Dish Plum Pie
Review 1 for Deep-Dish Plum Pie
5 out of 5
5 out of 5
Morgan Hill, Ca
July 21, 2010
Would You Recommend? Yes
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This Pie recipe is Plum Good
July 21, 2010
This is a great way to use plums, not too sweet. The cinnamon doesn't over power the fruit flavor. I would suggest using half or less of really ripe ones though. My filing could have used more firm fruit, it really broke down into almost jam consistency. The color and flavor was amazing though.