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- 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
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.