Plum Pie

A day or two ago I bought a box of plums from the fruit seller at the intersection down the road from me.

I never buy fruit from the side of the road but we chat every day and I always promise to buy.

Well the plums are delicious but there were too many of them for us to eat before they get over ripe.

At first I thought about making a plum jam but then I thought it was too complicated.  So I found a recipe for a plum pie instead…

First things first was the pastry, I usually keep some store bought stuff in my freezer but we were out, so I found this easy homemade recipe.

Next was putting the pie together…



  • 4 cups sliced plums (I left the skins on)
  • ½ cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice (I didnt have any and it was too dark to go pick lemons off the tree so I left this out)
  • Unbaked pie pastry to line a standard size pie dish


  • ½ cup sugar
  • ½ cup flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (I didnt have so put a bit extra cinnamon)
  • 3 tablespoons cold marge


  • Roll out pie pastry to desired size and line the pie dish.
  • In a bowl combine the plums, sugar, flour, salt, cinnamon and lemon juice (first 6 ingredients).
  • Mix thoroughly.
  • Pour filling into the pastry lined dish.
  • In a new bowl combine sugar, flour, cinnamon and nutmeg.
  • Cut in the marge until course.
  • Sprinkle the topping over the plums.
  • Bake in a preheated oven at 180° for 60 minutes or until crust is golden brown.


Enjoy with ice cream or pouring cream!

Pie Pastry

I usually keep store bought pastry in my freezer but I didn’t have any so went searching for a simple pie pastry recipe, this is what I found…


  • 2 cups all purpose flour
  • 1 teaspoon white sugar (I only have brown so thats what I used)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup lard (I only have milk free marge in my house…)
  • 1/3 cup cold water
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar


  • Mix together flour, salt, sugar and baking powder.
  • Cut in the lard until the mixture looks like course meal.
  • In a separate bowl whisk together water, egg yolk, vanilla and vinegar.
  • Stir into flour and knead very briefly until just smooth.
  • Allow to rest for 15 minutes before rolling out.
  • Pastry is easier to work with when cold so I popped mine in the fridge for the 15 minutes.
  • When rested, flour your work surface lightly and roll out to desired shape and size.



Cornish-ish Pies

The other day I decided to do something a little different to our usual Spag Bol and this was the result.

A pie somewhat similar to a Cornish pasty.


  • 500g Mince ( I made my usual Bolognese style mince)
  • Large carrot, diced
  • Large potato, boiled and diced
  • 1 tin Koo baby peas (or 1 cup frozen peas)
  • Ready to roll frozen puff pastry
  • Egg (to seal pastry and brush on top of pies)
  • Flour (to roll pastry on)


  • Cook your mince as if you are making Bolognese, I use a tin of onion and tomato mix, a dash of mixed herbs and a teaspoon of beef stock powder.
  • Add your diced carrots, diced potato and peas to the mince once it is cooked.  Let the veg heat through while you roll out your pastry.
  • Sprinkle a little flour on your surface and roll your pastry into a roundish circle shape( you can use a bowl or similar to cut out a shape), lay it out on a Spray&Cooked baking sheet.
  • (I found cutting the ready to roll pastry into squares made it easier to get a uniform shape, I made a little mistake and rolled out my ‘circles’ a little too small, next time I will roll bigger pieces of pastry.)
  • Once your pastry is ready, scoop out a tablespoon or two of mince and veg and place slightly off centre of the middle of your pastry.

  • Beat your egg in a glass and brush a little along the edge of the pastry.
  • Fold the bigger side of the pastry over the meat and press the edges together with a fork along the egg so they stick.

  • Prick a few small holes in the pastry with the fork to allow steam to escape and brush egg over the top.
  • Repeat until your tray is full.
  • Bake them at 180ºC for about 15-20 min or until the pastry is brown and crispy.
  • Serve with a green salad or chips.

*500g mince made about 9 smallish pies.