Sweet Pie: Plum and Anno Sloe Gin Recipe
27/03/2017 A delightfully sweet, wonderfully sticky and intensely fruity pie.
This is a sweet, wonderfully sticky and intensely fruity pie. I didn't leave enough pastry for my lid which resulted in a fair amount of filling bubbling through - so learn from my mistakes!
Plum and Sloe Gin Pie Ingredients:
For the pastry case:
- 225g Butter, room temperature
- 50g Golden Caster Sugar plus extra for sprinkling
- 2 Eggs
- 350g Plain Flour
- 1/2 tsp of Vanilla Powder (optional)
For the fruit filling:
- 10 Plums, stoned and diced
- 150g Caster Sugar
- 2 tbsp of Cornflour, plus extra for dusting
- 100ml of Anno Sloe Gin (or 50ml Anno Sloe Gin and 50ml Anna 60 Squared Gin).
- 1 Cinnamon Stick
- 1/4 tsp of Mixed Spice
Serves: 6 people
Preparation time: 40 minutes (plus 45 minutes for chilling)
Cooking time: 40-45 minutes
- Put the diced plums, caster sugar, corn flour, cinnamon stick and mixed spice in a wide pan. Place over a medium heat and allow the fruit to soften. Cook until the fruit has turned into a thick sauce. Take the saucepan off of the hob and then stir in the sloe gin. Set the saucepan aside and leave to cool.
- Whilst the fruit is cooling, make your pastry case by beating the butter and sugar in a large bowl until combined. Break in a whole egg and a yolk (leave the white for glazing later). Beat together for just about 1 minute until it looks like scrambled eggs.
- Using a wooden spoon, combine the flour and vanilla seeds in a bowl and then work the flour into the mixture a third at a time until it begins to clump up. Using your hands, gather up the pastry and then gently work the dough into a ball. Wrap in cling film and chill for 45 minutes.
- After the pastry has chilled, heat the oven to 190C. Cut off a third of the pastry and keep it wrapped while you roll out the rest to line a pie tin - 20-22cm round - leaving a slight overhang.
- Remove the cinnamon stick from the plum filling and then pour into the pastry-lined tin.
- Take the remaining third of the dough out of the roll out into a lid for the pastry case. Brush a little water around the pastry tin and lay the pastry lid over the plums, pressing the edges together to seal. Trim the edges with a sharp knife and make small slashes on the top of the lid.
- Brush it all with the egg white and sprinkle with the caster sugar. Bake for 40-45 minutes until golden, then remove and let it sit for 5-10 minutes.
- Serve warm from the oven with a scoop of vanilla ice cream or softly whipped cream.