Buttery plum pie bites

buttery plum pie bites

These plum pie bites are the perfect addition to any gathering.


  • 500g (3 cups or 17.6 oz) all-purpose flour
  • 265g (1 3/4 cups or 9.3 oz) powdered (confectioner’s) sugar
  • 1/2 teaspoon sea salt
  • 330 g (3 sticks) unsalted butter, sliced in small bits and chilled
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • about 800g (almost 2 pounds or about 22) plums, pitted and halved
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 810 tablespoons apricot jam
  • + powdered sugar for serving


  1. In your food processor combine the flour, sugar and salt. Add the butter and pulse until you get a crumbly mix. Transfer to a large bowl.
  2. Whisk the eggs, add vanilla and pour over the crumbly mixture.
  3. With a spatula, or with your hands, stir all the ingredients together until you form a solid ball of dough. The dough should be soft, but not overly sticky. If it is, keep adding flour until it’s smooth.
  4. Flatten into a disk, wrap in plastic wrap and chill in the fridge for 60 minutes.
  5. Place a rack in the middle of the oven. Preheat the oven to 180°C (356°F).
  6. Butter a 30×30 cm (12×12-inch) baking pan.
  7. Take 2/3 (two-thirds) of the dough and transfer it to the pan. Stretch it out and press it into the pan with your fingers as evenly as you can.
  8. Spread plums all over, with the sliced side up and about 1.5 cm (0.5 inch) apart.
  9. Sprinkle with granulated sugar and cinnamon.
  10. Lastly, flour your working surface and roll out the last 1/3 of the dough. Slice it into strips and gently lay them over the pie to form a net. It doesn’t have to be perfect, as you’ll cut the pie later, you just want each plum to get some of the dough.
  11. Bake the pie for 45-50 minutes until the dough is golden brown and plums soft.
  12. Remove from the oven and chill completely.
  13. Put apricot jam in a small heatproof bowl and place over a saucepan of simmering water. Stir the jam with a pastry brush until it softens. You want it to be easily spreadable, like a glaze. (Add a tablespoon or two of water if needed.)
  14. Brush the whole pie with the jam and let it cool completely.
  15. Cut into bite size pieces, with only one plum per square and sprinkle with powdered sugar before serving.


Store at room temperature in an airtight container for up to 3-4 days. Storing in the fridge is okay too.

While the apricot jam may seem unnecessary, it really adds an extra layer of flavor. It sweetens the plums and makes the whole pie shiny and pretty. You can use other flavors you might like.

You can easily make a regular pie by using a smaller baking pan. You can also add more plums, one next to the other, just use more sugar too.

Recipe adapted from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers.