Freeform Plum Pie

1 sheet frozen shortcrust pastry (or see recipe below), 6 plums (stoned and halved) sliced, 2 tbsp raw sugar + 1 tbsp extra, 25g butter + 10g butter extra.

Preheat oven to to 180C . line an oven tray with baking paper.

Cut square edges from the the pastry to form a circle. place on the tray. Top evenly with the sliced plums, leaving a 3 -4 cm border. sprinkle with the sugar and dot the butter over.

Working quickly, fold the pastry border in towards the centre, crimping the edges at intervals. Brush the pastry with the extra butter and then sprinkle with the extra sugar.

Bake for 25-30 minutes until the pastry is golden and crisp. Cool on the tray for 5 minutes. Serve with ice cream, and or whipped cream.



Sweet shortcrust pastry

1 cup flour, 75g butter, 1/4 sugar, 1 egg yolk. 1 tbsp water.

In a food processor put flour and butter. process until it resembles fine breadcrumbs. Stir in sugar , add in yolk and water. mix to a stiff dough.  Chill  for 30 minutes before using.

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