Plum Pie. A variant of the traditional Apple Pie using plums instead of apples.
- 900g plums, stoned and thickly sliced
- 140g golden caster sugar, plus extra
- tsp ground cloves
- 1 heaped tbsp cornflour
- flour, for dusting
- 500g pack shortcrust pastry
- 1 egg, beaten, to glaze
Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with custard.