Description
Sweet, rustic Plum Lattice Pie invites summer’s bounty into a golden, flaky embrace. Juicy plums nestled beneath a woven pastry canvas promise delightful moments of pure, homemade comfort that welcome you to savor each delectable slice.
Ingredients
Scale
Plums and Pastry:
- 10 plums (about 1.3 kilograms / 2.87 pounds)
- 50 grams (1.76 ounces) unsalted butter
- 100 grams (3.53 ounces) caster sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 50 grams (1.76 ounces) flaked almonds
- 3 tablespoons cornflour
Pastry Ingredients:
- 275 grams (9.7 ounces) plain flour
- 2 tablespoons icing sugar
- 130 grams (4.59 ounces) unsalted butter (cold and cubed)
- 3 medium free-range egg yolks
Finishing Ingredients:
- Milk (for brushing)
- Caster sugar (for sprinkling)
Instructions
- Combine flour, icing sugar, and sea salt in a food processor, then incorporate cold butter until the mixture resembles fine breadcrumbs.
- Introduce egg yolks and ice-cold water, pulsing gradually until a rough dough forms.
- Transfer dough to a clean surface, kneading gently for 30 seconds until smooth, adding extra flour if necessary.
- Divide dough into two uneven pieces, roll into discs, wrap in clingfilm, and refrigerate for 30 minutes.
- In a dry pan, lightly toast flaked almonds until golden, then set aside.
- Prepare plums by halving, removing stones, and quartering larger pieces.
- Mix plums with cubed butter, caster sugar, cinnamon, ginger, and cornflour in a large bowl.
- Preheat oven to 200oC and place a baking tray inside to warm.
- Roll out the larger pastry disc and carefully line a 23cm pie tin, leaving a 2.5cm overhang.
- Chill the pie base while preparing the lattice top by cutting the remaining pastry into eight 2.5cm-wide strips.
- Fill the chilled base with the prepared plum mixture.
- Brush pastry edges with a mixture of egg yolk and milk.
- Create an intricate lattice pattern by weaving the pastry strips over the filling.
- Trim excess pastry, seal edges, and crimp decoratively.
- Glaze the lattice with egg wash and sprinkle with caster sugar.
- Refrigerate the pie for 30 minutes to firm up the pastry.
- Bake on the preheated tray at 200oC for 20 minutes, rotating if needed.
- Reduce temperature to 180oC and continue baking for 20-30 minutes, covering with foil if browning too quickly.
- Remove from oven, dust with additional sugar, and allow to cool for 3 hours.
- Slice and serve with a dollop of ice cream or creme fraiche.
Notes
- Chill pastry thoroughly to prevent shrinkage and ensure a flaky, tender crust.
- Use cold butter and ice water to create a more stable, crumbly pastry texture.
- Toast almonds carefully to enhance their nutty flavor without burning.
- Adjust sugar levels based on plum ripeness and personal sweetness preference.
- Prevent soggy bottom by preheating the baking tray and using cornflour in the filling.
- Create picture-perfect lattice by using a sharp knife and measuring strips evenly.
- Allow pie to cool completely to set the filling and prevent runny consistency.
- Try alternative spices like cardamom or star anise for unique flavor profiles.
- Swap plums with seasonal fruits like apricots or peaches for year-round variety.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 303 kcal
- Sugar: 22 g
- Sodium: 38 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 93 mg