If you love a dessert that feels like a cozy hug, the Plum Lattice Pie Recipe is an absolute showstopper to add to your baking repertoire. This pie perfectly balances sweet and tart plums with warming spices wrapped in a buttery, golden lattice crust that’s as beautiful as it is delicious. Every bite offers a wonderful combination of juicy fruit, nutty crunch from toasted almonds, and a flaky, tender pastry that you’ll find incredibly satisfying. Whether you’re baking for a family gathering, a casual weekend treat, or just to brighten a day, this Plum Lattice Pie Recipe is a heartwarming classic you’ll return to again and again.
Ingredients You’ll Need
The beauty of this pie lies in its straightforward yet carefully chosen ingredients. Each one plays a crucial part in creating the perfect harmony of flavors and textures — from the richness of cold butter in the pastry to the spice that gives the filling its warm depth and the fresh plums that bring vibrant color and tartness.
- 275g plain flour: The base for the pastry, sifted for a light and tender crust.
- 2 tablespoons icing sugar: Adds a subtle sweetness and balances the tartness of the plums.
- 130g unsalted butter, cold and cubed: Essential for a flaky, melt-in-your-mouth pie crust.
- 3 medium free-range egg yolks: One to enrich the pastry dough and the rest for brushing to achieve a golden finish.
- Milk (for brushing): Mixed with egg yolk to create a shiny, appetizing glaze.
- Caster sugar (for sprinkling): Gives a delicate crunch and enhances the pie’s sweetness.
- 50g flaked almonds: Toasted to deepen flavor and add a delightful nutty texture.
- 10 plums (about 1.3kg): The star of the show, offering juicy sweetness and a beautiful color contrast.
- 50g unsalted butter: Cubed and folded into the filling for luscious richness.
- 100g caster sugar: Sweetens the filling while balancing the plums’ natural tartness.
- 1 teaspoon ground cinnamon: Adds warmth and a comforting spice note.
- ½ teaspoon ground ginger: Brings a gentle zing that complements the cinnamon perfectly.
- 3 tablespoons cornflour: Thickens the juicy filling to keep it perfectly set.
How to Make Plum Lattice Pie Recipe
Step 1: Prepare the Pastry
Begin by creating a light and flaky pastry that will hold your luscious filling. Sift together plain flour, icing sugar, and a pinch of sea salt into a food processor, then blitz in cold butter until the texture resembles fine breadcrumbs. Adding the egg yolks and ice-cold water slowly helps the dough come together gently without overworking it, ensuring that tender crumbly texture we all adore. Chill the dough — this step is key for easier rolling and a beautifully sturdy crust.
Step 2: Toast the Almonds and Prepare the Filling
While the dough chills, toast your flaked almonds in a dry pan until golden and fragrant — this little touch adds a deep, nutty note that contrasts wonderfully with the fruit. Next, halve, stone, and quarter the plums where needed to create perfect bite-sized pieces. Mix them in a bowl with cubed butter, caster sugar, cinnamon, ginger, and cornflour for that perfect combination of sweet, spicy, and thickened filling ready to shine inside your pie.
Step 3: Roll and Assemble
Roll out the chilled larger disc of dough to fit your pie tin, leaving a little overhang to protect the filling as it bakes and seal the beauty inside. Roll out the remaining dough and cut into strips for the lattice top — this design not only looks stunning but also helps the filling bubble and caramelize just right. After adding the plum mixture to the base, brush the edges with your egg yolk and milk wash before weaving on your lattice strips, sealing and crimping neatly for that classic pie look.
Step 4: Bake to Golden Perfection
Pop your pie onto a preheated baking tray to ensure even heat from the start. Bake at a high temperature to set the pastry and caramelize the sugars, then lower the heat to bake it through without burning the crust. Keep an eye on it and shield with foil if needed. Once baked, sprinkle with extra sugar to add a sparkly finish once cooled. Patience at this stage will reward you with a pie that sets perfectly, ready to slice and share.
How to Serve Plum Lattice Pie Recipe
Garnishes
A simple dusting of icing sugar, a few extra toasted flaked almonds, or even a sprig of fresh mint can brighten up your pie just before serving. A scoop of vanilla ice cream or a dollop of crème fraîche adds a tempting creaminess that cuts through the fruit’s natural tartness beautifully.
Side Dishes
This Plum Lattice Pie Recipe pairs wonderfully with light, refreshing sides like a crisp green salad or a warm cup of spiced tea. For brunch or afternoon treats, some whipped cream or a small serving of custard can turn this pie into an unforgettable indulgence.
Creative Ways to Present
For a festive touch, try individual mini plum lattice pies using muffin tins, or serve slices on rustic wooden boards for a charming country look. Wrapping pie slices in parchment paper tied with twine can create an adorable gift or picnic treat, making your pie not just delicious but utterly memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pie loosely with foil or plastic wrap and store in the fridge for up to three days. The flavors often deepen as the pie rests, making each subsequent slice even more enjoyable.
Freezing
You can freeze the fully assembled but unbaked pie. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, then bake from frozen by adding some extra baking time. Alternatively, freeze baked slices individually for quick treats later on, thawing them gently in the fridge.
Reheating
Reheat slices in a low oven at 160ºC for about 10 minutes or until warmed through to keep that crisp lattice crust perfectly flaky. Avoid microwaving if possible, as this can make the pastry soggy.
FAQs
Can I use other fruits instead of plums in this Plum Lattice Pie Recipe?
Absolutely! While plums give this pie its signature flavor and beautiful color, you can substitute with peaches, nectarines, or even a combination of berries for a delicious twist. Just keep the quantity and thickening agent the same to maintain that perfect filling consistency.
What if I don’t have a food processor for the pastry?
No problem! You can make the pastry by hand using a pastry cutter or two knives to work the cold butter into the flour mixture until it resembles breadcrumbs. It takes a little more elbow grease, but the result is just as delightful.
How do I know when the pie is fully baked?
Your pie is done when the lattice top is golden brown, and the filling is bubbling around the edges. If the crust begins to brown too quickly, cover it loosely with foil and continue baking until the filling sets.
Can I prepare the pie a day ahead of time?
Yes! You can assemble the pie, cover it, and keep it in the fridge overnight, then bake it fresh the next day for the best texture and flavor. Just be sure to let it come back to room temperature before baking to ensure even cooking.
What are some tips for making the lattice top evenly woven?
Chill your dough well before rolling and cutting strips, use a ruler or guide for uniform widths, and take your time weaving the strips over and under one another gently. A neat lattice really elevates both the look and baking quality of your Plum Lattice Pie Recipe.
Final Thoughts
This Plum Lattice Pie Recipe is a timeless treasure that brings warmth and joy to any table. Its balance of tart, sweet, and spice combined with that buttery crust makes every experience with this pie truly special. I urge you to gather your ingredients and create this delicious pie soon — it’s sure to become a beloved favorite that everyone will ask for time and time again.
Print
Plum Lattice Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Plum Lattice Pie features a buttery, flaky pastry filled with spiced, juicy plums and topped with a beautiful woven lattice crust. Toasted flaked almonds add a lovely crunch and toasty flavor to the filling. Perfectly balanced with cinnamon and ginger, this traditional dessert is ideal for baking at home and serving with ice cream or crème fraîche for an indulgent treat.
Ingredients
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
- 50g flaked almonds
- 10 plums (about 1.3kg)
- 50g unsalted butter
- 100g caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons cornflour
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, cubed butter and blitz until the mixture resembles fine breadcrumbs, forming the base for a flaky crust.
- Add Egg Yolks and Water: Add 2 of the egg yolks and 60ml of ice-cold water gradually while pulsing the processor until the mixture forms a rough dough.
- Knead the Dough: Turn the dough onto a clean surface and gently knead for about 30 seconds until smooth. Add extra flour if the dough is sticky.
- Divide and Chill: Split the dough into two discs, with one slightly larger than the other. Wrap both in clingfilm and chill in the refrigerator for 30 minutes to firm up.
- Toast the Almonds: In a dry frying pan, toast the flaked almonds until golden and fragrant, then set aside to cool.
- Prepare the Filling: Halve and stone the plums, quartering any large ones. In a large bowl, combine plums, cubed butter, caster sugar, cinnamon, ginger, and cornflour. Stir thoroughly to coat all the fruit evenly.
- Preheat the Oven: Set the oven to 200ºC (400ºF/gas mark 6) and place a baking tray inside to preheat as well.
- Roll Out Pie Base: Roll out the larger pastry disc and press into a 23cm pie tin, leaving a 2.5cm overhang. Chill the lined tin in the fridge to keep the pastry firm.
- Cut Lattice Strips: Roll out the smaller pastry disc and cut into eight long strips about 2.5cm wide for the lattice top.
- Fill the Pie: Spoon the plum mixture into the chilled pastry base. Brush the overhanging edges with a beaten egg yolk mixed with a splash of milk to help seal the lattice.
- Assemble the Lattice Top: Arrange the pastry strips over the filling in a woven lattice pattern. Trim and press the edges to seal and crimp with your fingers for a decorative finish.
- Egg Wash and Chill: Brush the lattice top with the egg wash and sprinkle with caster sugar. Return the pie to the fridge for 30 minutes to help set the shape.
- Initial Bake: Transfer the pie to the preheated baking tray and bake at 200ºC (400ºF/gas 6) for 20 minutes, rotating once for even browning.
- Reduce Heat and Continue Baking: Lower the oven temperature to 180ºC (350ºF/gas 4) and bake for an additional 20-30 minutes. If the pie crust is browning too fast, cover loosely with foil.
- Cool Pie: Remove from the oven, sprinkle with extra sugar for sparkle, and allow the pie to set for at least 3 hours before slicing.
- Serve: Cut into slices and serve warm or cold with a scoop of ice cream or a dollop of crème fraîche for an extra special dessert.
Notes
- Ensure the butter used for the pastry is cold to achieve a flaky texture.
- Chilling the pastry before baking prevents shrinkage and helps maintain structure.
- Use ripe but firm plums for the best balance of sweetness and texture.
- If the lattice strips are too soft to handle, chill them longer before assembling.
- For a deeper flavor, allow the pie to rest overnight before serving.
- Cover the pie with foil during baking if the crust browns too quickly to avoid burning.
- Serve with crème fraîche or vanilla ice cream to complement the warm spices.
