- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
SERVES 8
- 900g/2lb red or purple plums
- Grated rind of 1 lemon
- 15ml/1 tablespoon lemon juice
- 115-175g/4-6oz/ scant 1 cup caster (superfine) sugar
- 45ml/3 tablespoon quick-cooking tapioca
- Pinch of salt
- 2.5ml/½ tsp ground cinnamon
- 1.5ml/¼ tsp freshly grated nutmeg
FOR THE PASTRY
- 275g/10oz/2½ cups plain (all-purpose) flour
- 5ml/1 tsp salt
- 75g/3oz/6 tablespoon cold butter, cut in pieces
- 50g/2oz/¼ cup cold white vegetable fat (shortening), cut in pieces
- 50-120ml/2-4fl oz/¼-½ cup iced water
- Milk, for glazing.
STEPS:
- For the pastry, sift the flour and salt into a bowl. Add the butter and fat and cut in with a pastry blender until the mixture resembles coarse breadcrumbs.
- Stir in just enough water to bind the pastry. Gather into two balls, one slightly larger than the other. Wrap and chill for 20 minutes.
- Preheat a baking sheet in the centre of a 220°C/425°F/Gas 7 oven
- On a lightly floured surface, roll out the larger pastry ball to about 3mm/⅛in thick. Transfer to a 23cm/ 9in pie dish and trim the edge.
- Halve the plums, discard the stones (pits), and cut into large pieces. Mix all the filling ingredients together (if the plums are tart, use extra sugar). Transfer to the pastry case (pie shell).
- Roll out the remaining pastry and place on a baking tray lined with baking parchment. With a cutter, stamp out four hearts. Transfer the pastry lid to the pie using the paper.
- Trim to leave a 2 cm/¾in overhang. Fold the top edge under the bottom and pinch to seal. Arrange the hearts on top. Brush with the milk. Bake for 15 minutes. Reduce the heat to 180°C/350°F/Gas 4 and bake for 30-35 minutes more. If the crust browns too quickly, protect with a sheet of foil.