Red Plum & Blackberry Pie
- 1 ½ cups plain flour, plus extra for dusting
- ¼ cup caster sugar
- 175g cold unsalted butter, cubed
- 2 eggs
- 1 tbsp chilled water
- 2 tbsp raw sugar
- 500g blood or black plums
- 250g yellow plums
- 250g fresh blackberries
- 3 tsp finely grated lemon zest
- ½ cup caster sugar
- 2 tbsp cornflour
- To make pastry, put flour, sugar and butter in the bowl of a food processor. Process until mixture resembles breadcrumbs. Add one of the eggs and the water and process until mixutre begins to form a ball. Add a little extra water if mixture isn’t coming together easily. Turn out onto a floured surface and knead until just smooth. Flatten to a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, to make the filling, halve plums and twist apart. Cut into quarters and remove stones. Cut larger plum quarters in half again. Put in a large bowl with blackberries and zest. Set aside.
- Preheat oven to 190°C. Roll pastry out on a floured surface until 5mm thick. Cut out at least 12 x 1.5cm-wide strips of pastry, enough to cover the top of the pie in a lattice pattern. Use a leaf cutter to cut out leaves from remaining pastry.
- Add sugar and cornflour to plums in the bowl and stir until the mixture is combined. Spoon into a 4 ½-cup capacity ovenproof dish or pie plate (see tip, below).
- Beat remaining egg and brush over rim of pan. Arrange pastry strips in a lattice pattern on top and join edges of pan. Trim edges. Overlap and press leaves around the outer edge. Put any remaining leaves on a greased oven tray. Brush top of pie and leaves on oven tray with egg. Sprinkle with raw sugar.
- Bake pie for about 40 minutes, or until golden. Bake tray of leaf biscuits with pie for about 15-20 minutes, or until golden. Allow pie to cool slightly before serving. Spoon into bowls and serve with cream or ice-cream. Serve with extra leaf biscuits.
- Use any ovenproof dish or pie plate in ceramic, metal or glass that is at least 4-5cm deep and 4 ½-cup capacity.
- You can use all blood plums if that is all that’s available. Frozen blackberries can also be used, but there will be more liquid, so add 1 tablespoon extra cornflour.
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