Oh I love this pie so, so much
Pie
500g pack shortcrust pastry ( i'm learning how to do my own but not perfected yet)
900g plums, chopped and destoned
120g caster sugar and a little extra for the top
1 tbsp cornflour
1 egg used for glazing
Custard
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
2 tsp Vanilla extract
Oven 200*C / gas mark 6
Method
Put the plums and caster sugar into a pan, heat and simmer for around 10 mins until fruit is soft and sugar dissolved.
Add the cornflour to a little of the juice and mix, add to the plums and stir well until thickened.
For the custard mix the egg yolks and the caster sugar together in a large bowl. Heat the milk, cream and vanilla in a sauce pan until it almost reaches boiling and then pour into the egg mixture, whisk well then return to a saucepan ( i usually use a clean one). Stir the mixture well until it thickens and then put into a serving jug and chill.
You can make this a day ahead and when needed simply reheat.
Roll out the 3/4 of the pastry and layer onto a baking tin (7'') add the plum mixture. Roll out the remainder of the pastry and create a lid. Scrimp the edges together to seal, coat with beaten egg to get a lovely shine to the pie and a sprinkling of the sugar. Make a little hole in the centre to let out all the steam.
Bake in oven for 25- 30 minutes and serve with lashings of custard
This literally disappears in 2nd and 3rd helpings - no wonder my weight is escalating!
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
2 tsp Vanilla extract
Oven 200*C / gas mark 6
Method
Put the plums and caster sugar into a pan, heat and simmer for around 10 mins until fruit is soft and sugar dissolved.
Add the cornflour to a little of the juice and mix, add to the plums and stir well until thickened.
For the custard mix the egg yolks and the caster sugar together in a large bowl. Heat the milk, cream and vanilla in a sauce pan until it almost reaches boiling and then pour into the egg mixture, whisk well then return to a saucepan ( i usually use a clean one). Stir the mixture well until it thickens and then put into a serving jug and chill.
You can make this a day ahead and when needed simply reheat.
Roll out the 3/4 of the pastry and layer onto a baking tin (7'') add the plum mixture. Roll out the remainder of the pastry and create a lid. Scrimp the edges together to seal, coat with beaten egg to get a lovely shine to the pie and a sprinkling of the sugar. Make a little hole in the centre to let out all the steam.
Bake in oven for 25- 30 minutes and serve with lashings of custard
This literally disappears in 2nd and 3rd helpings - no wonder my weight is escalating!
For some reason, I have never liked any pie!! I guess I just don't like cooked fruits and melted things...!
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