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

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
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)

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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.