A classic combo of crisp pastry and juicy fruit.
(7 votes)
Cook: 2 Hours
Serves: 6
Price: 33p per serving
Nutritional Information
Each 150g serving contains
Energy
1176kj
281kcal
1176kj
281kcal
14%
Fat
12g
12g
Med
17%
17%
Saturates
6.9g
6.9g
Med
34%
34%
Sugars
20g
20g
High
22%
22%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
784kj/187kcal
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
1
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.
2
Halve and quarter the plums, depending on their size, and discard the stones.
3
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.
4
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.
5
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.