Waitrose and Partners
Pistachio streusel plum pie

Pistachio streusel plum pie

Green pistachios set against oozy, crimson-hued plums make a particularly showy combination, but hazelnuts or almonds taste equally good. Make a double batch of streusel and freeze half to scatter over muffins or use for a crumble another day. Your future self will thank you. 

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  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr 5 mins
  • Total time1 hr 25 mins
  • Plusstanding

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  • 500g block puff pastry
  • Plain flour, for dusting
  • 600g plums, finely sliced
  • 2 tbsp cornflour
  • 60g demerara sugar
  • 1 tsp ground ginger
  • Vanilla ice cream, to serve (optional)

For the streusel

  • 40g unsalted butter, chilled and cubed
  • 40g plain flour
  • 25g demerara sugar
  • 100g pistachios, finely chopped


  1. Preheat the oven to 200oC, gas mark 6. Roll out the pastry on a lightly floured surface and cut out a 32cm circle. Use this to line a 25cm pie dish, then trim off any excess pastry and crimp the edges. Prick the base all over with a fork, line with baking parchment and fill with baking beans. Bake for 10 minutes; remove the baking parchment and beans and bake for a further 5-10 minutes, until golden and dry to the touch.

  2. Meanwhile, in a bowl, combine the plums, cornflour, 60g sugar, the ginger and a pinch of salt; set aside. For the streusel, in another bowl, rub together the butter, flour and 25g sugar until the mixture resembles coarse breadcrumbs, then evenly mix through the pistachios. Tip the plums into the baked pie case and bake for 20 minutes. Sprinkle over the streusel and bake for a further 20-25 minutes until the topping is golden and the plums are soft. Let stand for 10 minutes before serving with ice cream, if liked.


Typical values per Per serving (including ice cream) when made using specific products in recipe


2,461kJ/ 588kcals



Saturated Fat












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5 out of 5 stars1 rating