Plum Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • For the Crust
  • 2½ cups all-purpose flour, plus flour for dusting
  • 3 tbsps sugar
  • 1 tsp sea salt
  • 225 grams unsalted butter, cold and cut in cubes
  • 6 to 8 tbsps ice water
  • 1 egg, lightly beaten
  • For the Filling
  • 1 kilo plums, peeled and cut into ½ inch-thick slices (I used three varieties but you could go with whatever is available)
  • 2 tbsps unsalted butter
  • 3-4 sprigs of rosemary
  • ½ cup sugar + 1 tbsp for sprinkling
  • 3 tbsps plain flour
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 1½ tbsps saunth or ginger powder
  • ¼ tsp cinnamon powder
Instructions
  1. To make the crust, combine the flour, sugar, and sea salt in a large mixing bowl. Gently mix in the butter into the flour with your fingertips. Work the flour till it resembles bread crumbs and then gradually drizzle in ice water, folding with your fingers, one tablespoon at a time. Add just enough water to hold the dough together. Turn dough out onto a lightly floured surface and gather into a mound. Divide into 2 discs and wrap each with plastic wrap. Chill dough in the fridge for at least 30 minutes.
  2. For the rosemary butter, melt the butter in a small saucepan over medium heat. Add the sprigs of rosemary and and turn the heat to low. Steep for 20 minutes. Remove sprigs and set butter aside.
  3. Position oven rack in the center of your oven and preheat to 425°F/220° C.
  4. Butter and flour a 9-inch pie dish. On a lightly floured surface, roll one of the discs of dough into a 14-inch circle. Roll dough onto your pin and unfold into the prepared pie dish. Press dough into sides and bottom, and trim all but 1-inch of the overhanging dough. Set pie dish in the refrigerator to chill while you prepare the rest of the pie.
  5. Prepare the filling by combining peaches, sugar, flour, lemon zest and juice, ginger powder, cinnamon and sea salt. Set aside.
  6. On a lightly floured surface, roll the second disc of dough into a rough 10- by 15-inch rectangle. Use a pastry cutter or sharp paring knife to cut six 2-inch strips.
  7. Spoon the filling into the chilled pie shell and drizzle with the rosemary butter. Lay 3 dough strips parallel across the pie. Weave in the remaining 3 in the other direction. Trim any excess dough, fold the bottom crust up around the edge, and crimp as you wish. I used a fork. Brush top of crust with the egg and sprinkle with one tablespoon of sugar.
  8. Set the pie on a baking sheet and slide into oven. Bake pie for 15 minutes. Rotate pan, turn heat down to 350°F/175°C, and bake for another 35 to 45 minutes, or until pie is golden brown and the filling is bubbling. (If edges browns too quickly, tent with foil.)
  9. Allow pie to cool completely, 3 hours or more.
Recipe by Box of Spice at https://boxofspice.com/2015/09/celebrating-summer/