adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Martha's plum-blackberry pot pie
0 Likes
Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Elevate the pie with a touch of ground pepper and salt for a sophisticated twist, or skip them for equally delicious flavor.
Ingredients:
  • 375g block puff pastry, partially thawed
  • 1 large egg white, lightly beaten
  • 9.00 gm white sugar
  • 600g black plums, pitted, cut into 2cm-thick wedges (see notes)
  • 312.50 ml frozen blackberries (see notes)
  • 112.50 gm white sugar
  • 20.00 gm cornflour
  • Large pinch of Chinese five-spice powder
  • Large pinch of freshly ground pepper (optional)
  • 0.60 gm salt
Instructions:
  • Preheat your oven to 190C (170C fan-forced).
  • Prepare the pastry: Roll out the pastry to 3mm thickness between 2 sheets of baking paper. Place a 23cm-round pie dish upside-down on the pastry and cut around the edges with a knife to form a circle. Transfer the pastry round to a baking paper-lined tray. Roll out any remaining scraps, and cut five 2cm-wide strips from the pastry.
  • Brush the pastry round with a touch of egg white. Follow the picture guide to artfully place the pastry strips on top. Brush the strips with egg white. Cut out a circle from the center using a 7cm-round cutter and remove it. Sprinkle the pastry with white sugar. Chill in the refrigerator for 15 minutes.
  • Prepare the Filling: Mix together plums, blackberries, sugar, cornflour, five-spice, pepper, and salt in a bowl.
  • Pour the filling into the pie plate, cover with foil, and place it on a baking paper-lined baking tray. Bake in the oven with the pastry round on the top rack and the pie dish on the lower rack for about 30 minutes until the pastry is golden and cooked through. Once baked, cool the pastry on the tray on a wire rack.
  • Bake the filling for an additional 30 minutes until it bubbles in the center, then remove the foil. Top with the pastry round and bake for another 10 minutes until the filling bubbles in the center of the pie. Let the pie cool on a wire rack for at least 1 hour before serving.

Similar Recipes