Maple Plum Pie Recipe

Maple Plum Pie Recipe

Baking plum pie at the end of summer is a long standing tradition in our house. Sweetened with pure maple syrup, this version is beautifully balanced and full of flavour.

Ingredients

Pastry

• 225g plain flour
• 100g unsalted butter, cold and cubed
• Pinch of salt
• 2 to 3 tablespoons cold water
• 1 egg, beaten
• 1 tablespoon maple sugar or demerara sugar

Filling

• 750g ripe plums
• 1 tablespoon cornflour
• 65g Pure Maple Syrup, Amber Rich
• Icing sugar, for dusting

Instructions

1. Start with the pastry. Add the flour, butter and salt to a food processor and blitz until the mixture resembles fine breadcrumbs. Add a little cold water at a time, using the pulse setting, until the dough just comes together. Wrap in cling film and chill in the fridge for 30 minutes.
2. Preheat the oven to 200C, or 180C fan. Slice the plums and place them in a bowl. Toss with the cornflour and maple syrup until evenly coated.
3. Place a large sheet of greaseproof paper on the work surface and dust lightly with flour. Roll out the pastry on the paper to about 3mm thick, trimming the edges into a neat circle.
4. Arrange the plums neatly over the pastry, leaving a 4cm border around the edge. Fold the pastry border over the fruit, brush with the beaten egg and sprinkle with the sugar.
5. Transfer the pie, still on the paper, to a baking tray. Pour any remaining fruit juices over the plums and bake on the middle shelf for 30 minutes, turning the tray if needed for even colouring.
6. Remove from the oven and allow to cool slightly. Dust with icing sugar before serving.

Serve warm with ice cream, cream or crème fraîche.