Rustic Plum Biscuit Pie
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This deep dish plum biscuit pie is easy to assemble, but looks and tastes like something time intensive. The homey biscuit topping is crumbly and hugs the delicious plums below. I love seeing the bubbling ruby juicies come through the center and edges of the pie.
Plums just taste so so good when baked. Make sure you add the cinnamon; it really brings out the plums sweet-tart goodness. Your home will smell delicious and your taste buds will thank you.
Plum Biscuit Pie Filling Ingredients:
2 lbs ripe plums, pitted and quartered
1/2 cup granulated sugar
1/2 cup all-purpose flour *measured correctly
1 tsp ground cinnamon
Biscuit Topping Ingredients:
1 3/4 cups all-purpose flour *measured correctly
1/3 cup fine yellow cornmeal
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 12 pieces
1 cup cold heavy whipping cream
What You’ll Need:
A 9 or 10-inch wide deep dish pie pan with 2-inch tall walls.
How to Make Rustic Plum Pie Filling:
1. Mix together 1/2 cup of sugar, 1/2 cup flour and 1 tsp of cinnamon.
2. Rinse plums, cut them into quarters and remove pits. Transfer half of your plums to a deep pie pan. Sprinkle half of your sugar/flour/cinnamon mixture over the plums.
3. Add remaining plums and sprinkle with remaining flour mixture.
How to Make the Biscuit Topping:
(note: if you don’t have a Food Processor
1. Place the first 5 topping ingredients in the bowl of a food processor: 1 3/4 cups flour, 1/3 cup cornmeal, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt. Pulse to combine.
2. Add sliced butter and pulse until pea-sized crumbles form.
3. Drizzle with heavy cream and pulse until just combined. Place large spoonfuls of dough (I used an ice cream scooper) evenly over the border of the pie, leaving a space in the center (this space helps to vent the pie and gives the pie more of a rustic look).
4. Bake in the center of the oven at 375˚F for 40-45 minutes or until top is golden and liquid is bubbling. Place a sheet of foil or baking sheet on the rack below your pie for the last 20 minutes to catch any juices that bubble over. Dust the top with powdered sugar if desired.
Credits: The biscuit topping for this pie was inspired by Martha Stewart’s Quince rustic biscuit pie from an old Martha Stewart Living Magazine (November 2010).
Rustic Plum Biscuit Pie
Ingredients
Plum Pie Filling Ingredients:
- 2 lbs ripe plumbs, pitted and quartered
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
Biscuit Topping Ingredients:
- 1 3/4 cups all-purpose flour
- 1/3 cup fine yellow cornmeal
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks, 12 Tbsp cold unsalted butter, cut into 12 pieces
- 1 cup cold heavy whipping cream
What You'll Need:
- A 9 or 10-inch wide deep dish pie pan with 2-inch tall walls.
Instructions
How to Make Rustic Plum Pie Filling:
- Mix together 1/2 cup of sugar, 1/2 cup flour and 1 tsp of cinnamon.
- Rinse plums, cut them into quarters and remove pits. Transfer half of your plums to a deep pie pan. Sprinkle half of your sugar/flour/cinnamon mixture over the plums.
- Add remaining plums and sprinkle with remaining flour mixture.
How to Make the Biscuit Topping:
- (note: if you don't have a food processor, you can use a bowl and whisk for step 1, a pastry cutter for step 2, and a mixing spoon for step 3 below)
- Place the first 5 topping ingredients in the bowl of a food processor: 1 3/4 cups flour, 1/3 cup cornmeal, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt. Pulse to combine.
- Add sliced butter and pulse until pea-sized crumbles form.
- Drizzle with heavy cream and pulse until just combined. Place large spoonfuls of dough (I used an ice cream scooper) evenly over the border of the pie, leaving a space in the center (this space helps to vent the pie and gives the pie more of a rustic look).
- Bake in the center of the oven at 375˚F for 40-45 minutes or until top is golden and liquid is bubbling. Place a sheet of foil or baking sheet on the rack below your pie for the last 20 minutes to catch any juices that bubble over.
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This plum dessert looks SO delicious!
I have two questions:
Are the plums weighed before or after removing the pits?
Would it make any difference if frozen, sliced plums are used? (Should the juice be poured off when they are thawed?
Thank you!
Hi Roberta! I have not tested frozen plums to advise. As for the pits, I weigh them and then remove the pits. I hope you love this recipe!
Absolutely Delicious!
The topping was light and the cornmeal made it a little crispy. Yummy! Easy to make.
I’m so happy you enjoyed that. Thank you for sharing that with us, Deb!
I’m sending greetings from Prague. Great recipe, everyone tasted it. I will definitely repeat.
Hello and thanks for your great feedback! I’m glad you enjoyed this recipe.
Can this be frozen?
Hi Dee, To be honest, I’m not sure if that would work because I haven’t tried it, but I’m a little concerned that the topping might get mushy if frozen and then thawed. If you do test it, let me know how it works out. Sorry I’m not much help with your question.
Really delicious! I have to add a little liquid, but it’s always more art than science with that in biscuit dough. I also add a little more salt (closer to a teaspoon) to the biscuit dough to get a nice sweet/salty combo. But even without that this is a really good recipe.
Thank you so much for sharing that with us Theo! That’s so great!
What a great way to use up plums from our plum tree! This recipe is fabulous and everyone loved it!! Next, I’ll be making plum jam using your recipe :)) Thank you for the best recipes ever!!
Hello Vicky! Thanks for your wonderful review of this recipe, we appreciate it!
This looks yummm. We have abundance of plums from our backyard trees. This is definitely on my list now.
Any suggestions for cornmeal substitute? I have Cornflour..will that work?
Hi Shweta, I haven’t tried a substitution but here is what one of our readers wrote: “I have just made this pie twice in one week! It is soooo delicious. Didn’t have the cornmeal so used ground almonds! and added a bit of ground cardamom to the topping. Served with homemade tumeric icecream. Is an incredible pie. Thank you!!!!!!” I hope that helps.
I have just made this pie twice in one week! It is soooo delicious. Didn’t have the cornmeal so used ground almonds! and added a bit of ground cardamom to the topping. Served with homemade tumeric icecream. Is an incredible pie. Thank you!!!!!!
That’s so awesome Cathryn! Thank you for sharing that with me!
Just made it. So delicious and easy! Love the topping.
Do you think peaches will work too?
Hi natalie, I haven’t tested that but I imagine that will work
Peaches work great! I tried them today. I made two. one all plum with a piece of peach chopped up small and the other peaches with just one small plum for the color. I think stone fruits work similarly when baked.
That’s so great, Sean! Thank you for sharing that.
Looks delicious found your blog on pinterest. Looks like a great dessert to finish off summer.
It is so perfect for the end of summer! I hope you love this recipe!
can you use bisqick on this
Hi Molly, I haven’t tried that so I can’t say for sure. Have you seen something similar done with bisquick? I just don’t have much experience with it.
Love this pie! So good. Do you think I can pre-bake it and freeze it? If so what’s, what’s the best way to do it? Thanks
To be honest, I’m not sure if that would work because I haven’t tried it, but I’m a little concerned that the topping might get mushy if frozen and then thawed. If you do test it, let me know how it works out. Sorry I’m not much help with your question.
I made this pie twice this week. It’s delicious. Love your recipes.
I’m so happy to hear that and thank you so much for your awesome review
Delicious recipe:) I substituted the plums for frozen mixed berries. I didn’t have cornmeal on hand so I substituted that with cream of wheat and it turned out very yummy:) I tell my husband you must have the same taste buds as me because all your recipes are so delicious I love the ones I’ve tried so far!
Great job on improvising Luba and thank you for the compliment :).
This looks fantastic!! I was wondering could you make this with another fruit, say apples? ( Not that I have 30 pounds of apples sitting on my counter or anything…. 😉 )
I think it could be done with apples but you don’t need quite as much flour for the fruit since apples don’t juice out as much. You could make the filling from my apple pie and this topping. I think that would be delicious 🙂 https://natashaskitchen.com/2011/03/09/cinnamon-apple-pie-recipe/
Looks delicious. I haven’t stopped thinking about it since your post on instagram. Now I have to buy some plums 🙂
Thank you Anna! I hope you love it and it satisfies your plum craving 🙂
wow, lovely plum biscuit pie recipe natasha. I love to try this.
Thank you so much Maya! I hope you LOVE it! 🙂
I made this pie today. Twice.
Haha. That’s awesome!! You beat me. 😉
Looks delicious! Little bit of French Vanilla ice cream for topping and your set. 😉
Oooh that does sound good!
This pie is so gorgeous, love the biscuit topping!
Thanks Laura 🙂
This looks so homey and delicious! Such a great way to use a cookie scoop!!! So easy.
It was kind ridiculously easy :). We ended up making this pie 3 times in 1 week to perfect it. Lets just say, we ate A LOT of pie… and we never got tired of it! 😉
This looks delicious! I just love baked goods with plums! Sweet and crunchy topping and tart plums is just an amazing combination! Will try it.
Thanks girl! It really is a wonderful combination 🙂 I hope you love it too!