Plum Pie Recipe

  
 

Pies And Tarts Recipes - Plum Pie

Ingredients

  • 900g/2lb red pr purple plums

  • grated rind of 1 lemon

  • 15ml/1 tbsp fresh lemon juice

  • 115-175/1-1 1/4 cups caster sugar

  • 45ml/4 tbsp quick cooking tapioca

  • 1.5ml/1/4 tsp salt

  • 2.5ml/1/2 tsp ground cinnamon

  • 1.5ml/1 /4 tsp grated nutmeg

FOR THE PASTRY

  • 275g/2 1/2 cups plain flour

  • 5ml/1 tsp salt

  • 75g/6 tbsp cold butter, diced

  • 50g/4 tbsp cold vegetable fat or lard, diced

  • 50-120ml/2-4fl oz iced water

  • milk, for glazing

Method:

  1. For the pastry, sift the flour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind the pastry. Form into two balls, wrap and chill for 20 minutes.

  2. Preheat a baking sheet in the oven at 220'C/425"F/Gas 7. Roll out a pastry ball and use to line a 23cm/9in pie dish.

  3. Halve and stone the plums, and chop roughly. Mix all the filling ingredients together, then transfer to the pastry case.

  4. Roll out the remaining pastry, place on a baking sheet lined with greaseproof paper, and stamp out four hearts. Transfer the pastry lid to the pie using the paper.

  5. Trim to leave a 2cm/3/4in overhang. Fold this under the pastry base and pinch to seal. Arrange the hearts on top. Brush with milk and bake for 15 minutes. Reduce the heat to 180/350F /Gas 4 and bake for a further 30-35 minutes.