Plum Pie Recipe

Plum Pie Recipe

Ingredients : Serves 8

900 g


15 ml

115 - 175 g

45 ml

1.5 ml

2.5 ml

1.5 ml


For the pastry

275 g

5 ml

75 g

50 g

50 - 120 ml

Purple plums

Lemon, grated rind

Fresh lemon juice

Castor sugar

Quick-cooking tapioca


Ground cinnamon

Grated nutmeg



Plain flour


Cold butter, diced

Cold vegetable fat or lard, diced

Iced water

Milk, for glazing

Method :
  • For the pastry, sift the flour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind the pastry. Form into two balls, wrap and chill for 20 minutes.
  • Preheat a baking sheet in the oven at 220oC/425oF/Gas 7. Roll out a pastry ball and use to line a 23cm pie dish.
  • Halve and stone the plums, and chop roughly. Mix all the filling ingredients together, then transfer to the pastry case.
  • Roll out the remaining pastry, place on a baking sheet lined with greaseproof paper, and stamp out four hearts. Transfer the pastry lid to the pie using the paper.
  • Trim to leave a 2cm overhang. Fold this under the pastry base and pinch to seal. Arrange the hearts on top. Brush with milk and bake for 15 minutes. Reduce the heat to 180oC/350oF/Gas 4 and bake for a further 30-35 minutes.

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