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!

Course Dessert

Cuisine American

Keyword caramel pie, damson caramel pie, damson pie, damson plum pie

Prep Time 20

Cook Time 45

Cooling Time 3

Total Time 4 5

Servings slices

Calories 328kcal

Author Blair Lonergan

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.

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.

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