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Plum and raspberry pie is a sweet, tart dessert that looks as good as it tastes. Photo: Jonathan Wong
Post MagazineFood & Drink

How to make plum and raspberry pie: a sweet, tart dessert that tastes as good as it looks

  • Get the best colour by using firm dark plums or pluots (a cross between plums and apricots), and adjust the sweetness to your liking
  • If you have a pizza stone, baking the pie on it will brown the bottom nicely – just preheat it on the bottom shelf
Dessert recipes
Susan Jung
Susan Jung
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Fresh plums have a long season – you can find different varieties in the market for most of the year. Plums and raspberries are a classic culinary combination.

For the best flavour and colour in this recipe, choose firm varieties of purple plums that aren’t overly juicy; depending on availability, I use sugar plums or black pluots (which are a delicious cross between plums and apricots). Save the juicy varieties for eating on their own.

Plum and raspberry pie

I prefer my pies a little on the tart side, but if you like sweeter desserts, use the larger amount of sugar given. Baking the pie on a pizza stone helps to brown the bottom crust. If you have one, place the pizza stone on a rack on the lowest shelf of the oven before preheating it.

Plum and raspberry pie. Photo: Jonathan Wong

Ingredients

For the crust:

  • 240 grams (8½ oz) plain (all-purpose) flour, plus extra for rolling

  • ½ tsp fine sea salt

  • 10 grams (2 tsp) granulated sugar

  • 170 grams (6 oz) unsalted butter, chilled

  • About 60ml (¼ cup) iced water

  • 1 egg, for brushing

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For the filling:

  • 750 grams (26½ oz) pitted plums (from about 900 grams [31¾ oz] whole fruit)

  • 75-125 grams (¼ cup and 2 tbsp to 2/3 cup) granulated sugar

  • ½ tsp fine sea salt

  • 15ml (1 tbsp) fresh lemon juice

  • 200 grams (7 oz) fresh raspberries

  • 50 grams (1¾ oz) cornstarch (cornflour)

1. Make the pastry dough. Put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse again until the pieces are the size of peas, then transfer the ingredients to a large bowl. If you don’t have a food processor, put the flour, sugar and salt in a large bowl and use a pastry cutter (or two dinner knives) to cut the butter into small pieces.

2. Drizzle the iced water over the ingredients. Mix with your fingertips to form a shaggy dough that’s neither wet nor dry, drizzling in more iced water, if necessary. Briefly knead the mixture until it’s cohesive; you should still see streaks of butter in the dough.

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3. Divide the dough into two parts, one slightly larger than the other, and shape them into flat discs. Wrap in cling film and refrigerate for at least an hour. If you refrigerate it longer, let the dough warm slightly at room temperature before rolling it out.

4. Lightly dust a work surface with flour. Roll out the larger disc until it’s 2.5mm (scant 1/8 in) thick and large enough to line a 20cm (8 in) metal pie tin with some overhang. As you roll the dough, sprinkle it with flour as needed so it doesn’t stick to the work surface or rolling pin. Without stretching the dough, settle it into the pan’s contours, then refrigerate.

5. Roll out the second disc of dough until it’s about 2.5mm (scant 1/8 in) thick, flouring the dough and work surface as needed. Use the cutter of your choice (I used a 4cm [1 ½ in] star cutter) to cut out as many shapes as possible, transferring the pieces to a flat tray lined with baking paper. Gather the scraps of dough and press them together, then wrap with cling film and refrigerate for 30 minutes. Roll out the dough and cut additional shapes, laying them on the tray with the other pieces. Place the tray in the fridge to chill.

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6. Make the filling. Slice the pitted plums into bite-sized pieces and place them in a bowl with the sugar, salt and lemon juice. Mix well then leave at room temperature for about 30 minutes, stirring occasionally. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit).

7. Gently stir the raspberries into the plum mixture. Add the cornstarch and mix thoroughly, then tip the filling into the pie shell, mounding it slightly in the centre.

Lay the cut-out shapes over the fruit mixture, leaving gaps so you can see the filling. Photo: Jonathan Wong

8. Flute the edges of the pie shell then trim off the excess dough. Lay the cut-out shapes over the fruit mixture, leaving gaps so you can see the filling.

9. Whisk the egg and mix in 20ml of water. Brush the beaten egg over the cut-outs and the edges of the pie.

10. If using a pizza stone, lay a sheet of aluminium foil over it and place the pie on top; the foil will catch any juices that drip out of the pie as it bakes, making cleaning up easier. If you’re not using a stone, place the pie onto a foil-lined baking tray.

11. Place the pie in the oven and bake at 250 degrees (480 degrees Fahrenheit) for 15 minutes. Reduce the heat to 200 degrees (390 degrees F). Bake for 10 minutes then turn the pie around in the oven and reduce the temperature to 180 degrees (350 degrees F). Bake for an additional 25 minutes, or until juice starts to bubble out of the crust. If the surface of the pie is browning too much, loosely cover it with a sheet of foil.

12. Cool the pie for at least 45 minutes before slicing.

Food styling: Nellie Ming Lee

This is a recipe from the Post Magazine archives

Like this recipe? Look for more in the SCMP Post Magazine, or on SCMP Cooking.
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