We’ve got a huge amount of plums at home, just picked up from the tree, and it has been the perfect excuse to turn on the oven in summer. Also, we are now in the coast in a kinf od a holiday (we are actually in a commercial mission), so the temperatures are softer here which allows to turn on the oven without dying.
I’ve spent the whole week thinking of a récipe with plums involved; finally, I couldn’t waste the oportunity to bake a pie and eat it with a enormous ball of ice cream by its side.
2 tbsps sugar
¼ tsp salt
150 gr cold butter (cut in pieces)
2 tsps lemon juice
57-100 ml ice-cold water
1 tbsp sugar
1/2 tbsp corn-starch
¼ tsp vanilla powder
1 tbsp water
A pinch of salt
In a bowl, mix flour, sugar and salt. Add the butter and make a crumble with your fingers.
Then, add the lemon, the egg and the water (starting with 50ml and going up if the crust isn’t thick enough). Mix just until it sticks together.
Fold it in plastic paper and refrigerate for 30 minutes.
Take 2/3 of the crust and wotk with it to get the bottom of the pie. Put it in a 24cm mould.
With the rest of the crust, make some stripes or forms to decor your pie.
Cut the plums in slices, add a tbsp of sugar and mix.
In a bowl, mix flour, corn-starch, vanilla powder and butter. Make a crumble using your fingers.
ASSEMBLY AND BAKING
Pre-heat oven at 200ºc
Fill the pie using the plums and the butter mix, alternating them to get everything mixed.
Put the crust stripes on top as you like it best.
Beat and egg with a tbsp of water and a pinch of salt and use it to paint the pie. Spread a Little sugar on top and put it into the oven.
Bake for 10 minutes and then low down the temperature to 170º. Bake for another 45 minutes.
Let it cool and serve with a huge ball of vanilla ice cream.