Spiced Plum Pie
250g/9oz ready-rolled sweet shortcrust pastry
flour to dust
900g/2lb plums or greengages, halved, stoned and quartered
2 green cardamom pods, split open, seeds removed and crushed
75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle
milk to glaze
1 Preheat the oven to 220°C/425°F/Gas 7. Put a baking sheet in the oven to heat up.
2 Roll out the pastry on a lightly floured surface to a 30cm/12in circle. Place on a floured baking sheet. Pile the plums on to the pastry and sprinkle with cardamom seeds and sugar. Fold in the pastry edges and pleat together.
3 Brush the pastry with milk and sprinkle with sugar. Slide on to the preheated sheet and bake in the oven for 30 minutes or until golden brown and the plums are just tender.
4 Set aside to cool for 10 minutes, then loosen the pastry around the edges. Cool for another 20 minutes, then transfer to a serving plate. Sprinkle with sugar and serve.
|Spiced Plum Pie|