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    Plum pie

    Seasonal plums in a buttery vanilla syrup make a tangy and delicious pie filling, particularly good after a rich and meaty main course. Serve with pouring cream or vanilla ice cream

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    600g plums, halved and stoned
    60g demerara sugar, plus extra to sprinkle
    1½ tsp cornflour
    40g unsalted butter
    1½ tsp vanilla extract
    250g Cooks’ Ingredients All Butter Frozen Puff Pastry
    Flour, for dusting
    Beaten medium Waitrose British Blacktail Free Range Egg or milk, to glaze


    1. Preheat the oven to 200ºC, gas mark 6. Put the plums, sugar and cornflour in a bowl and mix together. Tip out onto a 21-22cm pie plate or similar-sized shallow dish and press the fruit pieces down. Dot with the butter and trickle with the vanilla.

    2. Roll out the pastry on a lightly floured surface until large enough to cover the pie plate. Brush the edges of the plate with water and position the lid. Press down firmly around the rim and trim off the excess pastry with a knife. Crimp the edges with your fingers. Make a hole in the top of the pie to allow the steam to escape. Brush with beaten egg or milk to glaze and sprinkle with extra sugar.

    3. Bake for 20 minutes then reduce the oven temperature to 180ºC, gas mark 4 and cook for a further 20 minutes until the pastry is risen and golden. Leave to stand for 10 minutes and serve with pouring cream or ice cream.  

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