Spiced Plum Pie with Flaky Crust
This vegan delicious spiced plum pie is a real treat! The simple sweetness of plums is completed by the warm aromatic spices. This is the perfect season pie that you need to try.
Equipment
- 25 cm pie tin or tart dish
Ingredients
Dough
- 250 g all purpose flour 2 cups
- 50 g sugar ½ cup
- 1 tsp baking powder
- 1/2 tsp ground turmeric optional
- 1 pinch salt
- 80 g cold vegan butter cut into chunks
- 80 ml ice cold plant based milk (or water) ⅓ cup
Filling
- 500 g pitted plums sliced
- 80 g brown sugar 3/8 cups
- 80 ml oat cream
- 2-3 tbsp chickpea flour
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 30 g crushed roasted walnuts
- grated zest from 1 lemon
Instructions
Dough (*please also carefully read the instructions above):
- Put the dough dry ingredients in a large bowl and combine;
- Add the cold butter cubes and and mix until it resembles to breadcrumbs texture;
- Add cold milk gradually with a spoon and knead for about 2 minutes;
- Put the dough into a covered bowl and refrigerate for 30 minutes;
Filling
- Put all plum filling ingredients into a large bowl and set aside; don't stir until you need to place the filling on top of the crust;
Assemble & bake the pie
- Pre-heat the oven to 180°C (350°F) and take the dough out of the fridge;
- Divide the dough in two pieces, one larger than the other (⅔ + ⅓);
- Roll out the larger piece of dough on a clean surface until you get a big disc; the disc should be 3 cm larger than the tart tin;
- Set the dough disc into the tin and then trim away any excess; to make it easier, you can roll the dough on the rolling pin and unroll it into the tart tin;
- Prick the dough with the tins of a fork to help release the steam while baking;
- Blind bake the dough for about 10-12 minutes at 180°C (350°F);
- Roll out the remaining dough into a rectangle;
- Cut the dough into 1,5 - 2 cm strips;
- Carefully mix the filling ingredients;
- Take the tin out of the oven and the plum filling on top of the crust;
- Arrange and weave the dough strips in a lattice pattern on top of the pie;
- Bake for approximately 40 minutes at 180°C (350°F), until the lattice pastry on top turn golden brown;
- Remove the pie from the oven and leave to set for 3 hours before serving.
Notes
- Use cold ingredients to get the flaky crust that you want.
- Make sure the dough is cold before putting it into the oven; keep in the fridge for 15-20 minutes if needed before baking.
- Don't cut the pie while it's hot; give it enough time to set.