Deep-dish pluot pie with oatmeal crumb topping from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 156) by Ken Haedrich

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Notes about this recipe

  • Meags on September 01, 2025

    Delicious! I made it with plums from our tree. I measured 1/2 c , took 2T out of it for the cornstarch - great balance of tart and sweet. I saved out most of the fruit liquid

  • TrishaCP on September 06, 2021

    This pie is absolutely delicious, even though I ended up using a combination of pluots and plums rather than all pluots. The baking instructions are very precise and really help you to get a crispy bottomed crust and a pie that holds together. (Note there is a version of this pie in K.H.’s pie book that uses walnut in the crumb. Need to try that in the future.)

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