Plum Pie With Cinnamon Meringue Recipe
Ingredients
| PIE | ||
| 250 g/8 oz puff or shortcrust pastry | ||
| White breadcrumbs | 6 Tablespoon | |
| Butter | 4 Tablespoon | |
| Egg yolks | 3 , beaten | |
| Muscovado sugar | 2 Tablespoon | |
| 750 g/1 1/2 lb plums, greengages, or damsons, halved and stoned | ||
| Lemon juice | 1 Tablespoon | |
| Ground allspice | ||
| MERINGUE | ||
| Egg whites | 4 | |
| Ground cinnamon | 1 Teaspoon | |
| 90 g/3 oz caster sugar | ||
| Salt | 1 Pinch | |
Directions
Preheat the oven to 220°C/425°F/Gas Mark 7.
Line a 23 or 25 cm/9 or 10 inch pie-dish with pastry, making a double layer round the edge and crimping decoratively.
Fry the breadcrumbs in 2 tablespoons of butter until crisp and golden brown.
Mix with the beaten egg yolks and spread this mixture over the base of the pastry case.
Sprinkle half the sugar on top.
Arrange the plum halves, cut-side down, on the pastry, cutting some into slivers to fill the gaps.
Sprinkle the rest of the sugar and the lemon juice over, dot with the remaining butter and dust with allspice.
Bake at 220°C/425°F/Gas Mark 7 for 10 minutes, then reduce the heat to 180°C/350°F/ Gas Mark 4 and continue cooking for another 20 minutes.
Remove the pie and allow it to cool.
While the pie is cooling, whisk the egg whites until stiff.
Stir the cinnamon into the caster sugar and add the egg whites a tablespoon at a time, whisking until you have a glossy meringue.
Spread the mixture around the edge of the pie, making sure that there are no gaps, then pile the remainder in the middle and swirl to make peaks.
Return to the oven for about 5 minutes, until the meringue is just beginning to brown.
Leave for at least 2 hours before serving cold
Line a 23 or 25 cm/9 or 10 inch pie-dish with pastry, making a double layer round the edge and crimping decoratively.
Fry the breadcrumbs in 2 tablespoons of butter until crisp and golden brown.
Mix with the beaten egg yolks and spread this mixture over the base of the pastry case.
Sprinkle half the sugar on top.
Arrange the plum halves, cut-side down, on the pastry, cutting some into slivers to fill the gaps.
Sprinkle the rest of the sugar and the lemon juice over, dot with the remaining butter and dust with allspice.
Bake at 220°C/425°F/Gas Mark 7 for 10 minutes, then reduce the heat to 180°C/350°F/ Gas Mark 4 and continue cooking for another 20 minutes.
Remove the pie and allow it to cool.
While the pie is cooling, whisk the egg whites until stiff.
Stir the cinnamon into the caster sugar and add the egg whites a tablespoon at a time, whisking until you have a glossy meringue.
Spread the mixture around the edge of the pie, making sure that there are no gaps, then pile the remainder in the middle and swirl to make peaks.
Return to the oven for about 5 minutes, until the meringue is just beginning to brown.
Leave for at least 2 hours before serving cold
Chef
