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Damson Plum Pie
This old-fashioned Damson Plum Pie, also called Damson Pie or Caramel Pie, is a classic Virginia dessert that's been loved for generations!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
4 hrs 5 mins
Servings: 8 slices
Calories: 328 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 unbaked 9-inch pie crust (use a store-bought Pillsbury refrigerated pie crust or find my favorite homemade pie crust recipe here)
- 3 eggs, at room temperature
- ¾ cup packed light brown sugar
- ¾ cup damson plum preserves (store-bought or homemade)
- 3 tablespoons salted butter, melted and slightly cooled
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional, for serving: whipped cream
Instructions
ROLL OUT THE CRUST:
- If the pie dough is really cold and firm, let it rest on the counter for about 10-15 minutes before rolling.
- On a floured work surface, roll out the dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, and then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust in the refrigerator to chill while you preheat the oven and make the filling.
Cup of Yum
MAKE THE FILLING:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the eggs and brown sugar until smooth. Add the preserves, melted butter, flour, vanilla extract and salt; stir until completely combined.
- Pour the filling into the pie crust.
BAKE THE PIE:
- Bake in the 350°F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.
Notes
- FOR THE OPTIONAL PASTRY LEAVES: Roll out a second pie crust between two sheets of parchment paper to a thickness of 1/8-inch. Cut leaf shapes out of the dough; place on a parchment-lined baking sheet. Brush the top of each leaf with a little bit of egg wash (1 egg mixed with 1 tablespoon of water). Bake in a 350° F oven for 10-15 minutes, or until the leaves are golden brown. Remove from the oven and cool completely. Once the pie is baked and cooled, arrange the leaves around the border of the pie.
Nutrition Information
Serving
1slice
Calories
328kcal
(16%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
237mg
(10%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
221IU
(4%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 328
% Daily Value*
| Serving | 1slice | |
| Calories | 328kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 237mg | 10% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.