Plum and Apple Pie

This is a great pie that can be adapted to use any fruit that you may like. It makes a great pie for the Christmas season with the colour of the blood plums and the flavour of the spices. You could also use raspberries or rhubarb. The sweetness of the apple is balanced by the lightly tart flavour of the blood plums.

Plum and Apple Pie

IMG_20151225_163347-Plum and Apple Pie




  • 230g plain flour
  • 30g cornflour
  • 1½ tsp baking powder
  • 125g caster sugar
  • 140g butter, softened
  • 1 egg
  • 1/2 tsp ground cinnamon


  • 3 Granny Smith apples
  • 8 large blood plums, stones removed and cut into eighths
  • 130g brown sugar
  • Finely grated zest and juice of ½ lemon
  • 1/2 tsp ground cinnamon
  • a pinch of ground cloves
  • Extra 2 Tbsp brown sugar
  • Icing sugar, to dust (optional)


  1. Preheat oven to 170°C.
  2. Line base of a 22cm round springform cake tin with baking paper.
  3. Grease sides with butter.
  4. Peel and core the apples and then slice them.
  5. Remove the stones from the blood plums and then cut into eighths.
  6. In a large bowl gently toss the apples, plums, brown sugar, lemon zest and juice, the cinnamon and ground cloves with a wooden spoon.
  7. Place the mixture into a large wide saucepan over a medium heat.
  8. Cook for 10-15 minutes or until fruit is tender and juices have evaporated.
  9. Cool the mixture.
  10. Sift flour, cornflour, baking powder and 1/2 tsp cinnamon  and then pour into into the food processor bowl.
  11. Add caster sugar and butter to the bowl and process until it looks like fine breadcrumbs.
  12. Add beaten egg and process until a dough forms. (these steps can also be done by hand)
  13. Reserve 1/3 of the dough.
  14. Press the rest of the dough into the prepared springform tin, lining  base and  pressing it with your hands approx 2 cm up side.
  15. Spread the cooled fruit mixture over dough base, smoothing it out evenly.
  16. Take small pieces of the reserved dough about the size of a hazelnut scattering them over the top of the fruit and leaving a gap in the middle.
  17. Sprinkle the extra brown sugar over the pie.
  18. Bake for 30-40 minutes or until light golden.
  19. Allow the pie to cool before you remove the cake tin.
  20. Dust the pie with icing sugar and serve with a little double cream or ice-cream.

IMG_20151225_163302-Plum and apple pie


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