If you’re looking for a dessert that’s both stunning and bursting with flavor, this Plum Lattice Pie Recipe is an absolute must-try. Picture a golden, buttery crust woven into a delicate lattice that beautifully reveals a juicy, spiced plum filling inside. Every bite delivers a perfect balance of sweet-tart plums and warm spices, wrapped in a tender, flaky pastry. This pie isn’t just a feast for the eyes — it’s a heartwarming treat that turns simple kitchen moments into celebrations.
Ingredients You’ll Need
These straightforward, quality ingredients come together to create the perfect harmony of texture and flavor in your pie. Each element plays a special role, from the buttery, flaky pastry to the vibrant, spiced plum filling that makes this dessert truly unforgettable.
- Plain flour (275g): The essential foundation for your silky-smooth pastry.
- Icing sugar (2 tablespoons): Adds a touch of sweetness to the dough, helping it brown beautifully.
- Unsalted butter (130g, cold and cubed): For that rich, melt-in-your-mouth pastry texture.
- Free-range egg yolks (3): Provides richness and helps bind the dough together.
- Milk (for brushing): Ensures a golden, glossy crust that’s impossible to resist.
- Caster sugar (for sprinkling and 100g in filling): Sweetens the filling and adds a delightful crunch over the crust.
- Flaked almonds (50g): Toasted to add a subtle nutty crunch that complements the plums.
- Plums (10 medium, about 1.3kg): The star of the show – juicy and bursting with sweet-tart flavor.
- Unsalted butter (50g for filling): Adds richness and helps meld the fruit and spices beautifully.
- Ground cinnamon (1 teaspoon): Introduces warm, comforting spice notes that elevate the plums.
- Ground ginger (½ teaspoon): Adds a gentle zing, balancing sweetness with a touch of spice.
- Cornflour (3 tablespoons): The secret to a filling that’s thick and luscious without being runny.
How to Make Plum Lattice Pie Recipe
Step 1: Prepare the Pastry
Start by sifting the plain flour, icing sugar, and a pinch of sea salt into your food processor. Add the cold, cubed butter and blitz until the mixture looks like fine breadcrumbs. Then, incorporate two of the egg yolks along with 60ml of ice-cold water, pulsing just until the dough comes together. Turn it out onto a floured surface and knead gently for about 30 seconds — this ensures a smooth and pliable dough that will create a tender crust. Divide the dough into two discs, keeping one slightly bigger for the base, wrap them, and chill for 30 minutes.
Step 2: Toast Almonds and Prepare the Filling
While the dough chills, toast the flaked almonds in a dry frying pan until they’re beautifully golden and fragrant. Set them aside to cool. Next, halve and stone your plums, quartering the larger pieces to ensure even cooking. Toss them in a large bowl with cubed butter, caster sugar, cinnamon, ginger, and cornflour—this blend of spices and thickener transforms the simple fruit into a velvety, warmly spiced filling.
Step 3: Assemble the Pie Base
Preheat your oven to 200ºC (400ºF). Roll out the larger dough disc and press it into a 23cm pie tin, leaving a generous 2.5cm overhang all around. Chill the base to firm up while you prepare the lattice, which will help keep the pie’s structure intact and prevent shrinking during baking.
Step 4: Create the Lattice Top
Roll out the smaller dough piece into a smooth disc and slice it into eight strips about 2.5cm wide. After filling the pie base generously with the plum mixture, brush the edges with a mixture of beaten egg yolk and a splash of milk—this acts like edible glue. Carefully weave the pastry strips over the filling to craft a classic lattice pattern. Trim the edges neatly and crimp by hand for a charming, homemade finish. Don’t forget to brush the lattice with the egg wash and sprinkle with caster sugar for a sparkling, golden crust. Pop the pie back in the fridge to chill one last time before baking.
Step 5: Bake Your Plum Lattice Pie Recipe
Place a baking tray inside your preheated oven to warm it up. Transfer the pie onto this tray, which helps the bottom crust cook evenly and stay crisp. Bake at 200ºC for 20 minutes, rotating if needed, then lower the temperature to 180ºC (350ºF) and bake for another 20 to 30 minutes until the crust is gorgeously golden and the filling bubbles enticingly. If the pie starts to brown too fast, tent it lightly with tin foil to prevent burning.
Step 6: Cool and Serve
Once out of the oven, sprinkle a little extra sugar on top and let the pie cool for at least three hours. This waiting time allows the filling to set perfectly. When sliced, each piece boasts the ideal balance of flaky pastry and luscious plum filling, turning any occasion into a special moment.
How to Serve Plum Lattice Pie Recipe
Garnishes
Serve your beautiful Plum Lattice Pie Recipe with a dollop of crème fraîche or a scoop of vanilla ice cream for that dreamy, creamy contrast. If you want to add some extra crunch, scatter some toasted flaked almonds on top just before serving. A light dusting of cinnamon sugar can also elevate the aroma and flavor wonderfully.
Side Dishes
This pie holds its own, but pairing it with a simple side like fresh whipped cream or lightly sweetened mascarpone adds a silky dimension. For brunch-style enjoyment, accompany it with a handful of fresh berries or a green salad dressed with lemon vinaigrette to balance the sweetness.
Creative Ways to Present
For a charming presentation, serve your pie on a rustic wooden board surrounded by whole plums and cinnamon sticks. You can cut smaller, individual lattice-topped tartlets from the recipe for parties, making them perfect handheld delights. Don’t hesitate to drizzle warm honey or a caramel sauce over the slices for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with foil or plastic wrap at room temperature for up to two days. The crust will soften slightly but the flavors deepen beautifully, making it just as enjoyable the next day.
Freezing
If you’d like to keep your Plum Lattice Pie Recipe for longer, freeze it unbaked after assembling the lattice top. Wrap it securely in clingfilm and foil, freezing for up to a month. When ready, bake directly from frozen, adding a few extra minutes to the baking time to ensure a fully cooked crust and filling.
Reheating
Warm leftover pie slices gently in the oven at 150ºC (300ºF) for about 10–15 minutes. This restores the crispness of the pastry while warming the filling just right. Avoid microwaving if you want to keep the lattice texture intact.
FAQs
Can I use frozen plums for this Plum Lattice Pie Recipe?
Frozen plums can work in a pinch, but fresh plums provide the best texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture in the pie.
What can I substitute for cornflour in the filling?
You can use arrowroot powder or all-purpose flour as a thickener, though cornflour is preferred for its light texture and clear thickening properties.
Is it necessary to chill the dough before baking?
Chilling the dough is key to preventing shrinkage and ensuring a tender, flaky crust. It also makes the dough easier to handle when shaping and assembling.
How do I prevent the lattice crust from burning?
If your lattice top is browning too quickly, tent the pie loosely with tin foil during the second baking phase to protect it while the filling finishes cooking.
Can I make this pie vegan or dairy-free?
To make this Plum Lattice Pie Recipe vegan, substitute butter with a cold vegan butter alternative and use a plant-based milk for brushing. Replace egg yolks with a vegan egg replacer or milk wash for brushing the crust.
Final Thoughts
There’s something truly special about a homemade pie, especially when it’s a Plum Lattice Pie Recipe that boasts such vibrant color, inviting aromas, and a perfect balance of flavors. I can’t wait for you to bake it and share it with your friends and family — it’s the kind of dessert that feels like a warm hug on a plate. Trust me, once you try this one, it’ll become a cherished favorite in your recipe book.
Print
Plum Lattice Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A delightful Plum Lattice Pie featuring a buttery, flaky pastry filled with spiced plum filling topped with a classic lattice crust. This recipe combines the sweetness of ripe plums with warm spices, toasted almonds, and a crisp sugar topping, perfect for a cozy dessert that captures the essence of fresh fruit pies.
Ingredients
Pastry
- 275g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 130g unsalted butter, cold and cubed
- 3 medium free-range egg yolks
- Milk (for brushing)
- Caster sugar (for sprinkling)
Filling
- 50g flaked almonds
- 10 plums (about 1.3kg), halved, stoned and quartered if large
- 50g unsalted butter, cubed
- 100g caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons cornflour
Instructions
- Prepare the Pastry: Sift the flour, icing sugar, and a pinch of sea salt into the bowl of a food processor. Add the cold cubed butter and blitz until the mixture resembles fine breadcrumbs.
- Add Wet Ingredients: Add 2 egg yolks and 60ml of ice-cold water gradually pulsing until the mixture comes together as a rough dough.
- Knead Dough: Turn the dough out onto a clean surface and gently knead for about 30 seconds until smooth, adding a little extra flour if it’s too sticky.
- Divide & Chill: Divide the dough into two pieces, one slightly larger than the other, roll each into discs, wrap in clingfilm, and chill in the fridge for 30 minutes.
- Toast Almonds: In a dry frying pan, toast the flaked almonds until golden brown, then set aside to cool.
- Prepare Filling: Combine halved and quartered plums with cubed butter, caster sugar, ground cinnamon, ground ginger, and cornflour in a large bowl, stirring well to coat the fruit.
- Preheat Oven: Preheat the oven to 200ºC (400ºF) or gas mark 6, placing a baking tray inside to warm.
- Roll Pastry Base: Roll out the larger pastry disc to fit a 23cm pie tin, pressing it in and trimming to leave a 2.5cm overhang. Chill the base in the fridge.
- Cut Lattice Strips: Roll out the smaller pastry disc and cut into eight long strips, each about 2.5cm wide.
- Fill Pie Base: Spoon the plum filling into the chilled pastry base, spreading evenly. Brush pastry edges with beaten egg yolk mixed with a splash of milk.
- Weave Lattice Top: Arrange the pastry strips over the filling in a lattice pattern, trim excess pastry, seal, and crimp edges with your fingers.
- Brush & Chill: Brush the lattice top with egg wash and sprinkle with caster sugar, then chill the assembled pie in the fridge for 30 minutes.
- Bake Initial Stage: Transfer pie to the preheated baking tray and bake at 200ºC (400ºF) for 20 minutes, rotating occasionally for even browning.
- Bake Final Stage: Lower the oven temperature to 180ºC (350ºF) and bake for an additional 20 to 30 minutes, covering with foil if browning too fast.
- Cool Set: Remove from oven, sprinkle extra sugar on top, and allow the pie to set for at least 3 hours before serving.
- Serve: Cut into slices and serve warm or at room temperature with ice cream or crème fraîche as desired.
Notes
- Ensure the butter is very cold for a flaky pastry texture.
- Chilling the assembled pie before baking helps maintain pastry shape and prevents shrinking.
- Adjust sugar amount according to the sweetness of your plums.
- Cover the pie with foil if the crust browns too quickly to avoid burning.
- Allowing the pie to set for several hours enhances the filling’s consistency.
- Serving with crème fraîche or ice cream adds a cool creamy contrast to the warm pie.
