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    Plum and Walnut Pie

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    Plum and Walnut Pie


    • 200g shortcrust pastry
    • 500g plums, halved, stoned and chopped
    • 125g soft light-brown sugar
    • 125g chopped walnuts
    • 2 teaspoons ground cinnamon
    • Grated rind of ½ lemon and ½ orange
    • 60g butter, melted
    • Beaten egg or top of the milk


    1. Line a 20 x 23cm pie dish about 2.5cm deep with two thirds of the pastry. Mix the plums, sugar, walnuts, cinnamon and grated citrus rinds and put into the pastry. Pour over the butter.
    2. Cover with the remaining pastry, pinching the edges and making a central hole. Brush over with beaten egg or top of the milk.
    3. Bake at 190°C, gas mark 5 for about an hour. Serve warm, rather than hot, with cream.

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