Lightly spiced cardamom black plum pie wrapped in a light and flaky phyllo crust. This vegan plum pie is made using minimal ingredients and comes together in under 1 hour.
It’s hard to believe that the end of summer is near and Fall is just a few weeks away! The good news is that plums can be found at every single super market around this time of year! YAY!
I’ve teamed up with Athen’s Foods and EnRoute Winery to bring you this simple and delicious recipe that’s great for those perfect end of summer nights. If you are looking for a sweet and easy dessert pairing, this cardamom spiced vegan plum pie using Athen’s phyllo dough and paired with En Route Pinot Noir is a match made in heaven!
What you need to make this vegan plum pie
You are going to love it!
- black plums
- granulated sugar
- lemon juice
- Athen’s phyllo dough
- dairy free butter
want more vegan recipes?
Check out a few of my favorites:
- Almond Butter Chocolate Chips Cookies
- Chocolate Sweet Rolls
- Easy Cinnamon Rolls
- The Softest Sugar Cookies Ever
If you are still reading this far, you definitely deserve a slice of pie or two and if you make this, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
Vegan Cardamom Black Plum Pie
- 8 black plums sliced and pits removed
- 1/4 cup granulated sugar
- 3 tbsp lemon juice
- 1/2 tsp cardamom
- 1/8 tsp cinnamon
- 6 sheets Athen's Phyllo Dough about 1/2 a package
- 1/4 cup dairy free butter melted
- Preheat the oven to 350 F and prepare a pie pan with non-stick spray. In a large bowl, gently stir together the plums, sugar, lemon juice, cadamom and cinnamon and then set aside.
- Gently open the phyllo dougy package and lay one sheet into the pie pan leaving an overhang. Brush the sheet with butter until completely coated. Lay another sheet going in the opposite direction and brush with butter. Repeat this until you have used 6 sheets.
- Arrange the plums into the pie crust. Do not pour the remaining juice in. Roll up the phyllo dough overhang to make the crust. Brush the crust with more butter if it starts to feel too dry. Bake the pie for 20 minutes. Remove and cover the pie with tin foil to keep the edges from burning. Return it to the oven for additional 15-20 minutes. The pie is done when the plum juices have released and you can hear them bubbling.
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