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Plum lattice pie
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Total Time:
1 hour 35 minutes
Ingredients:
  • 275 g plain flour plus extra for dusting
  • 2 tablespoons icing sugar
  • 130 g butter
  • 3 medium free-range egg yolks
  • milk
  • caster sugar for sprinkling
  • 50 g flaked almonds
  • 10 plums (1.3kg)
  • 50 g butter
  • 100 g caster sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 3 tablespoons cornflour
Instructions:
  • Combine flour, icing sugar, and a pinch of sea salt in a food processor. Add cubed butter and blend until it resembles fine breadcrumbs. Add 2 egg yolks and 60ml of ice-cold water, pulse until a rough dough forms. Knead the dough for 30 seconds, adding more flour if needed. Divide into two pieces, roll into discs, wrap in clingfilm, and chill for 30 minutes. Roll out the larger piece to fit a 23cm pie tin, trim and chill. Roll out the remaining disc and cut into 8 strips. Toast almonds, halve and destone plums, then mix all filling ingredients together. Fill the pie base with the fruit mixture. Brush edges of the pastry with egg yolk mixed with milk. Create a lattice pattern with the pastry strips on top of the pie. Fold overhanging pastry and crimp edges. Brush pie with egg wash, sprinkle sugar, and chill for 30 minutes. Preheat oven to 200ºC/gas 6 with a baking tray inside. Bake pie for 20 minutes, then reduce temperature to 180ºC/gas 4 and bake for 20-30 minutes more. Sprinkle with sugar and let set for at least 3 hours before serving with ice cream or crème fraîche. Cut and enjoy!

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