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Plum Pie

Prep Time 1 hr
Cook Time 40 mins
Total Time 3 hrs 40 mins
Course Dessert
Cuisine German
Servings 12 servings


  • 60 ml lukewarm milk
  • 1 teaspoon rapid-rise yeast
  • ¼ teaspoon sugar
  • 250 g all-purpose flour
  • ¼ teaspoon salt
  • 45 g granulated sugar
  • 45 g melted butter
  • 1 medium egg
  • ½ teaspoon lemon zest
  • 1 teaspoon vanilla sugar
  • For the topping:
  • 700 g plums rinsed, pitted and quartered
  • 100 g all-purpose flour
  • 60 g granulated sugar
  • 75 g melted butter plus 1 tablespoon to grease the dough surface
  • ¼ teaspoon cinnamon


  • In a small bowl dissolve the yeast and ¼ teaspoon sugar in the milk. Let rise. In another large bowl combine the flour, sugar and salt. Add the egg, lemon zest and vanilla sugar. Gradually add the milk/yeast mixture and melted butter. Knead until the dough becomes smooth and pliable. Cover with plastic wrap and let rest in a warm place for 2 hours.
  • Cover the bottom of a 32-cm pie dish with parchment paper. Preheat oven (175°C/350°F).
  • Roll out the dough on a slightly floured surface and transfer to the prepared sheet. Grease the surface of the dough with the one tablespoon melted butter and arrange the plums on it.
  • Prepare crumb: Mix the flour, sugar and cinnamon in a mixing bowl and gradually add the lukewarm melted butter. Mix with a fork until clumps form. Spread evenly over the plums. Bake on second lower rack for about 40 minutes. Remove to the middle rack for about 2-3 minutes to brown crumb a little


All images and text © Dina Bayoud Kohl for Dina’s Kitchen