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Plum Lattice Pie

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This Plum Lattice Pie features a delicate pastry crust filled with a spiced plum mixture, topped with a beautifully woven lattice design. The sweet and tangy plum filling, combined with hints of cinnamon and ginger, creates a delicious dessert perfect 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

  • Chill the dough well before rolling out to prevent shrinkage while baking.
  • Let the pie cool for several hours for the filling to set properly before slicing.

Nutrition

Find it online: https://easyfoodflash.com/plum-lattice-pie/