AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
First off let me apologize for the above photo...it was late and my pie was almost eaten by the time I was able to get a photo. We had late night (after bar) company and one individual ate nearly the entire pie...yes that would include approximately 10 plums! I think he was hurting in more ways then one the next day!
Earlier in the day, I was staring at a pile of plums on my counter wondering what to make when I remembered I saw a Nigel recipe on smitten kitchen that looked amazing...and it was! Plums are sweet and delicious...what a wonderful alternative to my typical baked berry or apple pie!
Adapted from Nigel Slater
For the pastry:
butter, 100g (7 Tablespoons)
sugar, 100g (1/2 cup)
an egg, lightly beaten
plain flour, 175g (1 1/3 cup + 1 Tablespoon)
baking powder, 1/2 teaspoon
For the filling:
ripe plums, 800g (2 pounds, about 10 plums)
sugar, 2-3 Tablespoons
ground cinnamon, a knifepoint
Cream the butter and sugar until light and fluffy.
Add the lightly beaten egg, mix and then gently add the flour and baking powder. Flour a clean work surfance. Take the dough out of the bowl and roll into a ball on the floured work surface. The dough will be sticky. Wrap the dough in plastic wrap and freeze for about 20 minutes.
Set the oven at 350 degrees F (180C/gas mark 4). Cut the ripe plums in half and remove their stones.
Cut the fruit into large pieces, toss with the sugar and cinnamon and put into a lightly buttered 8-inch pie dish or baking dish.
Roll out the pastry on a floured board,
then lift carefully onto the pie. There will be a little left over. The crust is very short and it really doesn't matter if it tears as you lower it over the fruit.
Sprinkle the pastry with sugar and bake for 40 minutes. The pastry should be pale-biscuit colored. Serve with fresh whipped cream or ice cream.