Plum and cinnamon pie

(China Daily)
Updated: 2008-10-06 16:00

A single-crust pie for juicy plums. Both greengages and plums bubble down with the sugar to make a richly honeyed filling, but you could use damsons, too, if you can cope with the stones. Occasionally cream is called for with a pie, and this is just one of those occasions.

The pastry crust here is thick, but very tender and will crumble as you serve it. Serves 4.

Ingredients:

for the pastry:

100g butter

100g golden caster sugar

an egg

175g plain flour

1/2 tsp baking powder

a little milk

for the filling:

1kg ripe plums or greengages

2 or 3 tbsp sugar

a knifepoint of cinnamon

Methods:

Set the oven at 180C/gas mark 4. Cream the butter and sugar in a food mixer till light and fluffy. Mix in the lightly beaten egg, then gently add the flour and baking powder. Remove from the bowl and roll into a ball on a heavily floured work surface.

Knead the dough for a minute or two until smooth and soft. Wrap in greaseproof or waxed paper and refrigerate for about 20 minutes.

Cut the plums in half and remove their stones. Cut the fruit into large pieces and toss with the sugar and cinnamon. Put the fruit into a lightly buttered 20-22cm baking dish. Roll out the pastry on a floured board then lift carefully on to the pie. The crust is very short and it really doesn't matter if it tears.

There will be a little left over. Brush lightly with milk and bake for 40 minutes. The pastry should be pale biscuit coloured. Dust with caster sugar and serve warm.

(China Daily 10/04/2008 page10)