Plum pie

Plum pie

A classic combo of crisp pastry and juicy fruit.

By , 21 September 2015
Plum pie
  • Ready in: 120 mins
  • Serves: 6
  • Price: 33p per serving
Nutritional Info
Each 150g serving contains
  • Fat med
    12g
    17%
  • Saturates high
    6.9g
    34%
  • Sugars med
    20g
    22%
  • Salt low
    0.23g
    4%
  • Energy 1176KJ 281KCAL
    14%
of your reference intake.
Typical energy values per 100g: 784kJ/187kcal.
Ingredients
  • 150g plain flour, plus extra for rolling out
  • 75g butter, chilled and cubed
  • 1 level tbsp icing sugar
  • 550g plums
  • 50g granulated sugar
  • 1 level tsp cornflour
  • 1/2 tsp ground cinnamon
  • Beaten egg, to glaze
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of the salt into a bowl. Rub in the butter with your fingertips, then add the icing sugar. Add 2 tbsp chilled water to make a firm but not sticky dough. Wrap in cling film and chill.

  • Halve and quarter the plums, depending on their size, and discard the stones.

  • Mix together the sugar, cornflour and cinnamon. Put this mixture in a pie dish with the plums and toss to coat. Place a pie funnel in the centre of the fruit, if you like.

  • Roll out the pastry to a size slightly larger than the pie dish. Cut a strip of pastry about 5mm wide from the scraps. Dampen the rim pastry strip around it. Then dampen the strip and put a pastry lid on top. Seal and crimp the edges.

  • Cut a small hole in the centre to allow the steam to escape. Brush with the beaten egg. Bake for 20 minutes, then reduce the oven to 180C/160C Fan/Gas 4 and cook for 20 minutes.