Reviewed: Sep. 28, 2011

Good recipe, nice crust. I found it quite sweet really, perhaps can reduce the amount of sugars all around.

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Addylin

Reviewed: Jul. 20, 2011

This is now my favorite pie - ever! I did substitute hazelnuts for pecans but other than that followed the recipe and it turned out great! Love it!

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Lasandra5

Reviewed: Mar. 19, 2011

I love tart pies and this was fabulous! I cut the vanilla, added extra cinnamon and a tsp of Chinese 5 spice and then added a bit of corn starch and extra flour to the pie filling to thicken it up (1st attempt was very watery but tasty) and it came out perfectly and didn't survive the day.

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Skittercat

Reviewed: Dec. 7, 2010

Sweet...literally. The recipe is straightforward and pretty easy to handle for even a novice. For practical purposes, I used a leftover deep dish pie crust. People with a sweet tooth will be lost in pleasure, for instance, my youngest child and wife enjoyed this. Conversely, I took one bite and made myself an double espresso to take the sweet edge off. Next time, I plan to cut back on the sugar, coarsely chop the plums instead of slicing, and leave out the nuts and lemon zest on the topping. This was my first time making a plum pie and have already made a plum tart recipe based on this recipe. Thank you for the share.

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AZCHOCTAW

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Sep. 14, 2010

yummy! crust was delicious with the lemon zest and the amount of sugar complemented the tangy plums! prep time a little longer than 30 min (more like an hour)

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krista

Reviewed: Sep. 2, 2010

This was the most "interesting" pie I've ever made, and I have made many. I should have known off the bat not to use this crust recipe. It is more like a lemon sugar cookie recipe than anything else. The filling was pretty good although incredibly tart. If I make this again I will do 1/2 plums and 1/2 red apples to even out the tartness. Good thing I had some vanilla ice cream around this time! Lastly, I liked the streusel topping, but it would have been even better if it were simply 1/2 c. sugar, 1/3 c. flour, 1/2 teaspoon cinnamon and 1/4 c. butter. Amazing streusel topping without all the fuss (and cost!) of chopped hazelnuts. I will try again with some modifications. Thanks!

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cookiemonster

Cooking Level: Intermediate

Reviewed: Jul. 24, 2010

This pie is so good, It came out tasting more like a cobbler which in my opinion is a good thing. The recipie actually made so much though that it filled two pie pans so I had to make a little more topping for the second pan. If you use just ripened plums its more tart, but if you like a sweeter taste just let the plums ripen more, they get sweeter as they ripen, i picked mine off a tree and let them ripen in the fridge for over a week before using them and they were candy sweet. Great recipe.

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krispn

Reviewed: Oct. 26, 2009

This is good, but not a great pie. I made this with pears. I liked the filling and the topping, but it`s not "my" dough. A little dry and dense for me. This pie is better, than some others I`ve baked, but I`m still looking for a keeper.

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DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 5, 2009

Overall decent, but I had a couple minor problems. First, the pie was toooo sweet. I know plums get sweeter when you cook them, but this was just too much for me. Second, my crumb topping ended up truly soggy in a very short period of time. I did alter this to be gluten-free for two of my gluten sensitive co-workers, which could have affected the topping's crispness, but I'm not sure that was really the problem. It was good though to use a lot of plums in one dish.

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