Cakes & Bakes: Plum pie

Slice of home-made plum pie | H is for Home

British Pie Week has rolled around once again – an annual event in which we enjoy getting involved in wholeheartedly!

Cubed butter, and flour in a food processor next to a bowl of plums | H is for Home

I use the week as an opportunity to make a kind of pie that I’ve never made before. This year it’s a home-made plum pie.

Making a sweet crust pie base | H is for Home

I used one of my favourite sweet pastry recipes that I borrow from Dorie Greenspan, pairing it with a James Martin spiced plum filling recipe from in a 2008 copy of BBC Good Food Magazine.

Cooking plums | H is for Home

I’m not the world’s biggest fan of cloves, but it works amazingly well with the plums.

Uncooked plum pie | H is for Home Cooked plum pie | H is for Home

A drizzle of pouring cream or ladle-ful of custard over the top or on the side… a perfect cold weather pudding!

Home-made plum pie with serving spoon | H is for Home

Click here or on the image below to pin the recipe for later!

Home-made plum pie recipe | H is for Home #BritishPieWeek #pie #recipe #plums

Plum pie
For the pastry
  1. 400g/14oz plain flour
  2. 120g/4oz icing sugar
  3. pinch of salt
  4. 250g/9oz very cold butter
  5. 2 egg yolks
For the filling
  1. 750g/oz ripe plums stoned & thickly sliced
  2. 140g/oz golden caster sugar, plus extra
  3. ½tsp ground cloves
  4. 1 heaped tbsp cornflourHome-made plum pie ingredients
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For the pastry
  1. Put the flour, icing sugar and salt in the bowl of a food processor and pulse a couple of times to combine
  2. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine
  3. Stir the eggs, just to break them up, and add it them little at a time, pulsing after each addition
  4. When the eggs are in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds
  5. Just before your pastry reaches this clumpy stage, the sound of the machine working the dough will change, so listen out
  6. Turn the dough out onto a work surface. Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing
  7. Butter the pie dish and press the dough evenly along the bottom and up the sides of the dish and over the rim. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbread-ish texture
  8. Freeze the pastry for at least 30 minutes, preferably longer, before baking
  9. Preheat the oven to 175ºC/375ºF/Gas mark 4
  10. Butter the shiny side of a piece of aluminium foil and fit the foil tightly against the pastry
  11. Bake the pastry for 25 minutes, then carefully remove the foil. If the pastry has puffed up, press it down gently with the back of a spoon
  12. Bake for another 3 to 5 minutes. Allow to cool before adding the pie filling
For the filling
  1. Put the plums, sugar and ground cloves in a pan
  2. Simmer until the sugar dissolves and the plums are juicy (8-10 minutes)
  3. Combine the cornflour with a little of the syrup, then mix well into the fruit
  4. Boil for another few minutes, stirring until thickened
  5. Allow to cool completely
  6. Roll out the remaining piece of pastry into a round and, using the rolling pin, carefully lower the pastry over the filling
  7. Press the pastry lid into the pastry bottom either with your thumbs or a fork. Trim the excess and brush the top with a little beaten egg
  8. Make a slit in the pastry lid to allow steam to escape
  9. Bake at 175ºC/375ºF/Gas mark 4 for 20-25 minutes or until crust is brown and juice just begins to bubble through the slit in the crust
  10. Allow to cool for a few minutes before slicing & serving
Notes
  1. Serve with pouring cream or hot custard
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Preserved plums

'Preserved plums' blog post banner

washed plums in an aluminium colander

Justin’s parents’ neighbours have a few different fruit trees in their garden. In the past couple of years, we’ve had some of the harvest. Last year we made spiced apple chutney, the year before apple cheese. This year, we picked almost 5 kilos of plums – the sweetest, ripest plums we’d ever tasted!

spiced plum chutney ingredients

We both ate half a dozen each in a couple of days but we would never be able to work our way through many before before they began to get over-ripe. I’d already made jars upon jars of fruit jam & jelly this year, so I turned half into spiced plum chutney and half into plum jam.

bottled spiced plum chutney

I used recipes from the good old Cordon Bleu Preserving recipe book for both.

stoning plums

The job of stoning was a monotonous, boring job but the resulting preserves were well worth the toil!

plums with spice mixture

When the chutney was cooking the house was filled with the most delicious smell – I wish I could bottle that alone!

Here’s the spiced plum chutney recipe:

1⅓kg/3lb plums
1tbs ground ginger
1tbs ground allspice
2tbs ground mustard seeds
2tbs dried chilli flakes
10 cloves
30g/1oz salt
425ml/¾pt white malt or white wine vinegar
450g/1lb soft brown sugar

  1. Wash & stone the plums and put them in a pan with the ginger, allspice, mustard seeds and chilli flakes
  2. Tie the cloves in a muslin bag and add to the pan
  3. Add the salt and 300ml/½pt of the vinegar
  4. Simmer gently until the plums are soft (about 3 hours)
  5. Put the sugar into a large measuring jug/basin with the remaining vinegar and leave to dissolve. Add to the plums when cooked
  6. Bring to the boil and allow to boil gently until thick (about another 2 hours)
  7. Pour into warm, sterilised jars and screw down immediately
  8. Leave for 4-5 weeks before using

softened plums in a saucepan

And here’s the jam recipe

2.75kg/6lb plums
300ml/½pt water
3kg/6½lb granulated or preserving sugar

  1. Wash the plums, cut them in half and remove the stones
  2. Tie half the stones in muslin
  3. Place the fruit in a preserving pan with the water and cook gently until tender
  4. Add the sugar and heat gently until dissolved
  5. Add the bag of stones
  6. Boil rapidly for about 25 minutes or until the jam sets when tested
  7. Remove the bag of stones and pour the jam into warm, dry sterilised jars. Cover and tie down

plum jam boiling in a saucepan

It’s a deliciously sweet accompaniment to morning croissants.

croissant with plum jam