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.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.