Plum pie

Plum pie

By
From
B.I.Y. Bake It Yourself
Serves
6-8

My kids love the book Each Peach Pear Plum by Janet and Allan Ahlberg; we know it off by heart. The children began requesting plum pie as soon as they could talk, as a result of seeing the lovely cartoon pie at the end of that book. This pie is as simple and as old as the ingredients that go in it. My parents have plum trees in their garden and always seem to go on holiday around plum-harvesting time, so it’s usually my job to pick them. This is a great way to use them up.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
350g plain flour, plus more to dust
1/2 teaspoon table salt
160g unsalted butter, chilled and chopped
1 egg, lightly beaten

For the filling

Quantity Ingredient
1.2kg plums, pitted and cut into eighths
3 teaspoons lemon juice
75g caster sugar, plus more to sprinkle
4 tablespoons cornflour

Tool kit

Quantity Ingredient
food processor, (optional)
rolling pin
25 cm round metal pie dish
pie bird, (optional)
pastry brush

Method

  1. Put the flour and salt in a bowl, then rub in the butter until the mixture resembles breadcrumbs. (If you have a food processor, you can pulse the butter and flour together. This will keep it colder as the heat from your hands won’t transfer to the mix. Be careful not to over-mix, though, as you don’t want to develop the gluten in the flour.) Mix in up to 90 ml of cold water, first with a spoon, then with your fingers once the mix comes together. (You can also do this in the processor, but don’t over-mix.) Cut the pastry in half, press each into a disc to help it cool more quickly, wrap in cling film and chill in the fridge for 30–45 minutes.
  2. Put the plums in a saucepan, splash with the lemon juice, then sprinkle over the sugar. Set over a medium-low heat to reduce the juices for 25–30 minutes. Mix the cornflour with 4 tablespoons of water, stir this into the plums, then allow to cool. Preheat the oven to 190°C.
  3. Once the pastry has chilled, unwrap a disc and roll out on a floured work surface into a 30 cm circle. Roll up on to the rolling pin and unroll over a 25 cm round metal pie dish, pressing it in gently. Place a pie bird in the centre, if you have one, then pour in the plums. Brush the edge of the pastry with beaten egg.
  4. Roll out the other half of the pastry slightly larger than the top of the pie dish and cut a small hole in the middle for the pie bird to poke through. Roll up on the rolling pin and lay out over the pie, making sure the pie bird sticks through the hole. Press down the edges of the pie and cut off the excess. Crimp the edges with the back of a fork and slash 4 air holes around the pie bird. Brush liberally with egg. If you like, you can cut out leaf shapes from the offcuts and stick them on, brushing them with egg, too. Sprinkle with sugar.
  5. Bake for 40–50 minutes, until golden brown. Eat with cream or custard.

Note

  • This recipe has a level 1 (beginner) difficulty.

Extras

  • You can put anything in a fruit pie. Well, as long as it’s fruit. Scrump whatever you like and bung it in. Apple and blackberry is my go-to filling outside plum season (or raisins if blackberries aren’t in season). It is important to use a metal dish, as this allows heat to transfer to the base and cook the pastry (avoiding soggy bottoms). You can add spices: try cinnamon, nutmeg, ginger or allspice.
Tags:
Great British Bake Off
Baking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again