Plum Cinnamon Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg ripe plums (about 12-14 medium plums)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it into the flour until you have pea-sized pieces. The variation in butter size creates layers in your crust – some larger pieces will create flakiness while smaller ones tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pinched. Cold water and minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60% for the bottom crust, 40% for the top). Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Wash, pit, and slice the plums into 1.5cm wedges. In a large saucepan, combine the plums, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the plums begin to soften and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, mix the cornstarch with 2 tablespoons of the plum juices to create a slurry. Add this mixture back to the saucepan along with the cinnamon, nutmeg, vanilla, and salt. Cook for another 2-3 minutes until the filling has thickened slightly. Remove from heat and allow to cool completely. Pre-cooking the filling concentrates flavors and reduces excess moisture that could make your bottom crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and place a baking tray in the oven to heat up. Roll the larger disk of dough on a floured surface to about 3mm thickness and a diameter of about 30cm. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cooled plum filling into the prepared bottom crust. Roll out the second disk of dough and either place it whole on top with vents cut for steam to escape, or create a lattice pattern by cutting strips and weaving them over the filling. The lattice not only looks beautiful but allows more moisture to evaporate, helping to prevent a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim excess dough and fold the overhang under itself to create a thicker edge. Crimp decoratively with your fingers or a fork. Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful shine and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking tray (this helps cook the bottom crust properly) and bake for 20 minutes at 200°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly – cut too soon and you'll have a runny mess! Serve at room temperature with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie keeps well at room temperature for 2 days or refrigerated for up to 5 days.</li></ol>