Description
This Plum Lattice Pie is a perfect combination of sweet, juicy plums with a flaky, buttery pastry. With its beautifully woven lattice crust and spiced fruit filling, it makes for a delicious dessert that will impress your family and friends. Ideal for any occasion!
Ingredients
Scale
Pastry:
- 275g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 130g unsalted butter, cold and cubed
- 3 medium free-range egg yolks
- Milk (for brushing)
- Caster sugar (for sprinkling)
Plum Filling:
- 50g flaked almonds
- 10 plums (about 1.3kg)
- 50g unsalted butter
- 100g caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons cornflour
Instructions
- Prepare the Pastry:
- Sift the flour, icing sugar, and a pinch of sea salt into the bowl of a food processor. Add the cold butter and blitz until the mixture resembles fine breadcrumbs.
- Add 2 egg yolks and 60ml of ice-cold water. Gradually pulse until the mixture comes together as a rough dough.
- Turn out the dough onto a clean surface and gently knead it for about 30 seconds until smooth. If needed, add a little extra flour.
- Divide the dough into two pieces: one slightly larger than the other. Roll them out into discs, wrap in clingfilm, and chill in the fridge for 30 minutes.
- Prepare the Filling:
- Toast the flaked almonds in a dry frying pan until golden. Set aside.
- Halve and stone the plums, then quarter any larger ones. In a large bowl, combine the plums, cubed butter, caster sugar, cinnamon, ginger, and cornflour. Stir well and set aside.
- Assemble the Pie:
- Preheat the oven to 200ºC/400ºF/gas 6. Place a baking tray inside the oven to warm up.
- Roll out the larger piece of pastry and press it into a 23cm pie tin, trimming it to leave a 2.5cm overhang. Chill the base in the fridge.
- Roll out the remaining disc of pastry and cut it into eight long strips, about 2.5cm wide.
- Fill and Top the Pie:
- Pile the plum mixture into the chilled pie base. Brush the edges of the pastry with beaten egg yolk mixed with a splash of milk.
- Arrange and weave the pastry strips over the filling to create a lattice pattern. Trim any excess overhang and press it to seal. Crimp the edges with your fingers.
- Brush the lattice top with egg wash and sprinkle with caster sugar. Chill in the fridge for 30 minutes.
- Bake the Pie:
- Transfer the pie to the preheated baking tray. Bake at 200ºC/400ºF/gas 6 for 20 minutes, checking occasionally and rotating if necessary.
- Reduce the oven temperature to 180ºC/350ºF/gas 4 and bake for an additional 20 to 30 minutes. If the pie browns too quickly, cover it with a tent of tin foil.
- Cool and Serve:
- Remove the pie from the oven, sprinkle with extra sugar, and let it set for at least 3 hours before serving.
- Cut into slices and serve with ice cream or crème fraîche, if desired.
Notes
- Make sure the pastry is cold when rolling it out for the best flaky texture.
- You can prepare the dough ahead of time and refrigerate it for up to 2 days.
- To make this pie extra special, serve it with a scoop of vanilla ice cream or a dollop of crème fraîche.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60 mg