Description
This Plum Lattice Pie features a buttery, flaky pastry filled with a spiced plum mixture, topped with a beautiful lattice crust and toasted flaked almonds. Perfectly balanced with cinnamon and ginger, this classic dessert is baked to golden perfection and cooled to set, making it an ideal treat for gatherings or cozy afternoons.
Ingredients
Scale
Pastry
- 275g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 130g unsalted butter, cold and cubed
- 3 medium free-range egg yolks
- Milk (for brushing)
- Caster sugar (for sprinkling)
Filling
- 10 plums (about 1.3kg), halved, stoned, and quartered if large
- 50g unsalted butter, cubed
- 100g caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons cornflour
Topping
- 50g flaked almonds, toasted
Instructions
- Prepare the Pastry: Sift the flour, icing sugar, and a pinch of sea salt into the bowl of a food processor. Add the cold butter and blitz until the mixture resembles fine breadcrumbs.
- Add Wet Ingredients: Add 2 egg yolks and 60ml of ice-cold water gradually pulsing until the mixture forms a rough dough.
- Knead Dough: Turn out the dough onto a clean surface and gently knead for about 30 seconds until smooth, adding extra flour if necessary.
- Chill Dough: Divide the dough into two pieces, one larger than the other. Roll into discs, wrap in clingfilm, and chill in the fridge for 30 minutes.
- Toast Almonds: Toast the flaked almonds in a dry frying pan until golden and set aside.
- Prepare Filling: Halve and stone plums, quarter larger ones, then combine them in a large bowl with cubed butter, caster sugar, cinnamon, ginger, and cornflour. Stir well and set aside.
- Preheat Oven: Heat the oven to 200ºC/400ºF/gas 6 and place a baking tray inside to warm.
- Roll Out Base: Roll out the larger pastry disc and press it into a 23cm pie tin, trimming to leave a 2.5cm overhang. Chill the base in the fridge.
- Cut Lattice Strips: Roll out the smaller disc and cut into eight strips about 2.5cm wide.
- Fill Pie: Pile the plum mixture into the chilled base. Brush the edges of the pastry with beaten egg yolk mixed with a splash of milk.
- Create Lattice Top: Weave the pastry strips over the filling to make a lattice pattern, trim excess pastry, press to seal, and crimp edges with fingers.
- Egg Wash & Chill: Brush the lattice top with egg wash, sprinkle caster sugar, and chill for 30 minutes in the fridge.
- Bake Pie First Stage: Transfer the pie to the hot baking tray and bake at 200ºC/400ºF/gas 6 for 20 minutes, rotating occasionally.
- Bake Pie Second Stage: Reduce oven to 180ºC/350ºF/gas 4 and continue baking for 20 to 30 minutes more, covering with foil if browning too quickly.
- Cool Pie: Remove from oven, sprinkle extra sugar, and let the pie set for at least 3 hours before serving.
- Serve: Cut into slices and serve with ice cream or crème fraîche, if desired.
Notes
- Ensure the butter is cold for a flaky pastry texture.
- Chilling the dough twice helps maintain the pastry’s flakiness and prevents shrinking.
- Using a hot baking tray ensures a crisp bottom crust.
- The lattice top can be varied in width or pattern for visual interest.
- Letting the pie set fully before slicing ensures cleaner slices and better filling consistency.
- Optional: Serve warm or chilled depending on preference.
