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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the cinnamon stick from the plum filling and then pour into the pastry-lined tin.
  6. 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.
  7. 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.
  8. Serve warm from the oven with a scoop of vanilla ice cream or softly whipped cream.