So firstly, an explanation. Last week, you may have noticed I missed out week 5 of the Bake with Bake Off competition hosted by Silver Mushroom because of a sugar free disaster (ask me at any point and anything in my life that is sugar free is a disaster). I planned on baking a sugar free lemon cake with a raspberry cream cheese frosting. Safe to say, you shouldn't try to mix cornflour into a frosting without mixing with water first, and your DEFINITELY should not try to make a sugar free lemon cake. Make any other sugar free cake, just stay away from the lemons.
So firstly, an explanation for last week. I missed week 5 of the Bake With Bake Off competition with
This week has been so much better and excess pastry and plum filling means round 2 can happen later on in the week! I chose to use plums because they're in season right now, but you could use cherries (in season in July), apples (from September to February), Blackberries (August to October), Rhubarb (January to June), or any other seasonal fruit you like, apart from maybe bananas, but if you're brave enough to try a banana pie, please feel free to share the recipe with me.
I found this quite a simple bake and you could personalise it so easily. I opted for a lattice top, but you could always have a full covered top, or even no top at all to make some form of jam tart. I really enjoyed making this recipe and I hope you do too!
For the crust
- 5 cups plain flour
- 2 tsp salt
- 2 cups butter (cold and in cubes)
- 1/2 cup ice water (plus more to hand)
- 2 tsp lemon juice
- Combine the salt and flour in a food processor, then add the cubed butter and pulse until course crumbs form, or if you have not got a food processor, rub the butter and flour between your fingertips until combined
- With the processor running, pour in the ice water and lemon juice until the dough forms, if the dough does not form, add tiny amount of water until it does
- Turn the dough out and shape it into a flattened disc for rolling out later. Wrap in cling film and refrigerate for at least an hour, or preferably overnight
For the filling
- 12 plums (or equivalent in other fruits)
- Juice of 1/2 lemon
- 2 tbsp water
- 1 tsp corn starch
- 1/2 cup sugar
- Mix together the cornflour and a splash of water in a small bowl and set aside for later
- Put the fruit, sugar and water into a large pan and bring to a boil, then turn the hob down to a medium low heat for around 15 minutes
- Bring to the boil again and add the cornstarch mix and stir to thicken the mixture
- When the mixture has thickened, remove from the heat, transfer to a large bowl and cover with clingfilm until completely chilled
For the pies
- When the pastry is cooled and set, roll it out to around 1/4 inch thick and around 6cm in diameter, then mould into a cupcake tray. There is no need to grease the tray due to the butter in the pastry
- Add the filling to around 3/4 of the way full and set aside
- Create your tops (if you're making them) by either latticing the pastry or making a full top then add to the top of the pies
- Egg-wash the pies and sprinkle with sugar before baking at 190C / 170 Fan / Gas 5 for 30 minutes or until golden brown
- Leave to coll before eating, they will be scolding hot!
I'd love to see any pictures you have of your pies with other tops and fruits! Inspire me with your own creations.