Maple Plum Pie Recipe
It’s become a tradition in our house to bake plum pie at the end of every summer and this year we have sweetened the plums with pure and natural maple syrup.
225g plain flour
100g cold butter, cut in cubes
pinch of salt
2 – 3 tablespoon cold water
1 egg beaten
1/2 tablespoon cornflour
60 ml Pure Maple Syrup, Dark Robust
Begin with the pastry; in a food processor, add the flour, butter, salt and mix until you have a mixture that resembles breadcrumbs. Add a little water at a time using the pulse action on the processor until the dough starts to form. Wrap it in clingfilm and place in the fridge until needed.
Cut the plums into about 3 cm width slices and place them in a sauce pan over a medium heat. Add the cornflour and mix well. Heat until the plums are soft. Remove from the heat and add the maple syrup and stir.
While the filling is cooling, preheat the oven to 200 C.
On a large sheet of greaseproof paper, sprinkle some flour and roll out the pastry to create a round shape, 30 cm in diameter. Place the pastry on a baking tray.
Now spread the cooled filling in the centre allowing a border of about 8 -10 cm and turn this over, gently pressing the sides together to hold the fruit. Brush the crust with the beaten egg.
Bake the pie for about 30 minutes or until the pastry is golden in colour.
Cool on a wire rack.
Serve with a scoop of vanilla ice cream. Yum!