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
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
- 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.
