If you’re searching for a dessert that perfectly blends rustic charm with vibrant, juicy fruit flavors, look no further than this incredible Plum Lattice Pie Recipe. Imagine biting into a golden, buttery crust woven into an artful lattice pattern, revealing a warm, spiced plum filling that bursts with seasonal sweetness and cozy aromas. This pie not only tastes like comfort on a plate but also looks stunning enough to make any gathering feel special. Whether you’re a seasoned baker or a passionate beginner, this Plum Lattice Pie Recipe will quickly become one of your all-time favorite desserts to share with friends and family.
Ingredients You’ll Need
Every ingredient in this Plum Lattice Pie Recipe plays a crucial role, working together to create the perfect balance of texture, flavor, and color. From the crisp homemade pastry to the richly spiced plums, these simple essentials transform ordinary components into extraordinary pie magic.
- Plain flour (275g): The foundation of a tender, flaky crust that holds all the delicious filling.
- Icing sugar (2 tablespoons): A touch of sweetness in the pastry dough for subtle flavor and tenderness.
- Unsalted butter (130g, cold and cubed): Provides richness and creates that beloved buttery flakiness in the crust.
- Free-range egg yolks (3): Adds color and structure to the dough, ensuring it binds beautifully.
- Milk (for brushing): Helps the crust develop a gorgeous golden sheen when baked.
- Caster sugar (100g plus extra for sprinkling): Sweetens the filling and caramelizes beautifully on the lattice top.
- Flaked almonds (50g): Toasted and scattered for a delightful crunch and nutty aroma.
- Plums (10 medium, about 1.3kg): The star fruit, bringing juicy tartness and a stunning jewel-toned color.
- Unsalted butter (50g, for the filling): Enriches the plum filling with creamy depth and smooth texture.
- Ground cinnamon (1 teaspoon): Adds warm spiced notes that complement the natural plum sweetness.
- Ground ginger (½ teaspoon): Gives a gentle, spicy kick enhancing the pie’s aromatic complexity.
- Cornflour (3 tablespoons): Thickens the juicy plum filling, preventing it from becoming soggy.
How to Make Plum Lattice Pie Recipe
Step 1: Prepare the Pastry
Start by sifting plain flour, icing sugar, and a pinch of sea salt into a food processor bowl. Add the cold, cubed unsalted butter and blitz until the mixture resembles fine breadcrumbs—this creates the delicate, flaky layers we love in pie crusts. Incorporate two egg yolks and ice-cold water little by little until a rough dough starts to form. Turn it out gently on a floured surface, knead just briefly to bring it together, and then chill the dough in the fridge to rest and become easier to work with.
Step 2: Prepare the Filling
While the dough chills, toast those flaked almonds in a dry pan until they turn golden and release a toasty aroma—this small step adds wonderful texture and flavor depth. Halve and stone the plums, quartering any larger ones to ensure even cooking. Toss the plums with cubed butter, caster sugar, warming cinnamon, zingy ginger, and cornflour. This spiced mixture forms the luscious filling that balances sweetness and spice impeccably.
Step 3: Roll and Chill the Pastry
Divide your dough into one larger piece for the base and a smaller one for the lattice top. Roll both into smooth discs, wrap them tightly, and chill again for 30 minutes—this resting period is key to getting a tender, easy-to-handle dough that won’t shrink in the oven.
Step 4: Assemble the Pie
Preheat your oven to 200ºC (400ºF). Roll out the larger dough piece and gently line a 23cm pie tin, trimming with a 2.5cm overhang to help seal the pie later on. Pop it back into the fridge so the base stays firm. Roll out the smaller disc and cut it into even strips about 2.5cm wide—these will become your signature lattice top. Now fill the chilled base with the prepared plum mixture, brush the edges with a mix of beaten egg yolk and a splash of milk, and weave the pastry strips into a beautiful lattice pattern. Trim and crimp the edges for that classic homemade appearance, brush the lattice with egg wash, and sprinkle caster sugar over the top.
Step 5: Bake to Perfection
Place the pie on a preheated baking tray to ensure an evenly crisp bottom crust. Bake at 200ºC for 20 minutes, then reduce the temperature to 180ºC (350ºF) and continue baking for another 20 to 30 minutes. Keep an eye on the pie’s color and cover with foil if it browns too quickly. Once baked, sprinkle a little extra sugar on top and let your pie cool completely—this resting time is crucial for the filling to set beautifully, making every slice clean and delightful.
How to Serve Plum Lattice Pie Recipe
Garnishes
The vibrant lattice and tender plum filling already shine on their own, but adding freshly toasted flaked almonds or a dusting of icing sugar right before serving brings that wow factor. A dollop of softly whipped cream or a scoop of vanilla ice cream makes for a cozy, indulgent finish that everyone will adore.
Side Dishes
This pie pairs wonderfully with simple sides such as creamy crème fraîche or a lightly sweetened yogurt to cut through the richness. For a more decadent option, a drizzle of warm custard or even a splash of spiced caramel sauce alongside will elevate every bite.
Creative Ways to Present
Present your Plum Lattice Pie Recipe with a rustic charm by serving it right in the pie tin, letting guests take slices straight from the pan. Alternatively, plate individual servings with a sprig of fresh mint or edible flowers for a festive touch. For gatherings, offering mini lattice pies in tartlet tins can be a charming way to share this delicious treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pie tightly with plastic wrap or store it in an airtight container in the fridge. It will keep beautifully for up to 3 days, maintaining both the crust’s flakiness and the filling’s delightful juiciness.
Freezing
You can freeze the pie either before or after baking. If freezing unbaked, assemble the pie and wrap it securely in plastic wrap and foil, then freeze for up to 2 months—bake from frozen, adding extra time to the cooking process. For freezing after baking, wrap cooled slices individually, ensuring you get a quick thaw and easy dessert on demand.
Reheating
Reheat slices gently in a preheated oven at 160ºC (320ºF) for 10-15 minutes until warm and fragrant. Avoid microwaving if possible, as this can make the crust soggy instead of delightfully crisp.
FAQs
Can I use other fruits instead of plums?
Absolutely! While this Plum Lattice Pie Recipe is designed to highlight the unique flavor of plums, you can swap in fruits like cherries, peaches, or berries. Just adjust the sugar and thickening agent quantities according to the fruit’s juiciness and sweetness.
How do I prevent the pie crust from getting soggy?
Chilling the dough before baking and using cornflour in the filling helps absorb excess moisture. Also, preheating the baking tray ensures the bottom crust cooks quickly, reducing sogginess.
Can I make the lattice top look more decorative?
Of course! Get creative by weaving the strips into intricate patterns or adding shapes like leaves or hearts along the edges using extra pastry dough. Egg wash and sugar will highlight all those details beautifully.
Is it necessary to use cold butter in the pastry?
Cold butter is key for achieving that perfect flaky texture. It creates layers in the dough as it melts during baking. Using softened butter will make the crust dense and less tender.
How long should I let the pie cool before serving?
Allow the pie to cool and set for at least 3 hours at room temperature. This resting time firms up the filling, ensuring clean slices and a perfect balance of flavors.
Final Thoughts
This Plum Lattice Pie Recipe is a true celebration of fresh, spiced fruit enveloped in golden, buttery pastry. It’s the kind of dessert that sparks joy with every bite and invites you to slow down and savor the moment. I encourage you to bake this beauty for your next get-together or cozy night in—you’ll find yourself coming back to this recipe again and again, making sweet memories along the way.
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Plum Lattice Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Plum Lattice Pie features a buttery, tender homemade pastry filled with a spiced plum mixture and topped with a classic lattice crust. Toasted flaked almonds add a delightful crunch, and a dusting of caster sugar enhances the sweet and slightly tart flavors of the ripe plums. Perfectly baked to a golden finish, this 8-serving pie is an inviting dessert to enjoy with ice cream or crème fraîche.
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
- Ice-cold water, approximately 60ml
Filling
- 10 plums (about 1.3kg), halved and stoned, quarter larger ones
- 50g unsalted butter, cubed
- 100g caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons cornflour
- 50g flaked almonds, toasted
Topping and Finishing
- Milk (for brushing)
- Caster sugar (for sprinkling)
- 1 egg yolk, beaten, mixed with a splash of milk (for egg wash)
Instructions
- Prepare the Pastry: Sift the plain flour, icing sugar, and a pinch of sea salt into the bowl of a food processor. Add the cold, cubed unsalted butter and blitz until the mixture resembles fine breadcrumbs.
- Mix Dough: Add 2 egg yolks and 60ml of ice-cold water gradually. Pulse gently until the mixture forms a rough dough.
- Knead Dough: Turn the dough out onto a clean surface and knead gently for about 30 seconds until smooth. If the dough is sticky, sprinkle a little extra flour to prevent sticking.
- Chill Dough: Divide the dough into two pieces, making one slightly larger. Roll each into discs, wrap tightly in clingfilm, and chill in the refrigerator for 30 minutes.
- Toast Almonds: While the dough chills, toast the flaked almonds in a dry frying pan over medium heat until golden and fragrant. Set aside to cool.
- Prepare Plum Filling: Halve and stone the plums, quartering larger pieces. Combine plums with cubed butter, caster sugar, ground cinnamon, ground ginger, and cornflour in a large bowl. Mix thoroughly to coat all pieces evenly.
- Preheat Oven: Set the oven to 200ºC (400ºF) or gas mark 6. Place a baking tray inside the oven to warm up for later use.
- Roll Pastry Base: Roll out the larger chilled pastry disc and press it evenly into a 23cm pie tin. Trim the edges leaving a 2.5cm overhang. Chill the pastry-lined tin in the fridge to firm up.
- Cut Lattice Strips: Roll out the smaller pastry disc on a lightly floured surface and cut into eight long strips about 2.5cm wide each.
- Fill Pie: Spoon the plum mixture into the chilled pastry base, distributing evenly.
- Brush Edges: Brush the exposed edges of the pastry base with the beaten egg yolk mixed with a splash of milk to help seal the lattice topping.
- Create Lattice Top: Arrange and weave the pastry strips over the plum filling in a lattice pattern. Trim any excess pastry and press the edges together to seal, then crimp the edges with your fingers decoratively.
- Apply Egg Wash: Brush the lattice top fully with the egg wash and sprinkle caster sugar generously over the surface. Chill the assembled pie in the fridge for another 30 minutes to set.
- Bake Pie (First Stage): Transfer the chilled pie onto the preheated baking tray and bake at 200ºC (400ºF) gas mark 6 for 20 minutes. Rotate the pie halfway through baking for even color.
- Bake Pie (Second Stage): Reduce the oven temperature to 180ºC (350ºF) gas mark 4 and continue baking for an additional 20 to 30 minutes, or until the pastry is golden and the filling is bubbling. If the crust browns too quickly, tent with aluminum foil to prevent burning.
- Cool Pie: Remove the pie from the oven, sprinkle with extra caster sugar, and allow it to set and cool for at least 3 hours at room temperature before slicing.
- Serve: Slice the pie into 8 portions and serve with ice cream or crème fraîche, if desired.
Notes
- Use cold butter and ice-cold water for the best pastry texture.
- Chilling the dough before baking helps prevent shrinkage and keeps the crust flaky.
- Make sure to coat the edges with egg wash for a golden, shiny finish and better sealing.
- The lattice top helps steam escape, keeping the filling nicely set and not soggy.
- Allowing the pie to cool and set helps the filling thicken and slice cleanly.
- Toasted flaked almonds add a nutty flavor and crunchy texture to complement the plum filling.
