Jamie Oliver

forum: Food & Drink

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#1 Wed 04 Apr 07 2:50am

TheBeast

Member
Occupation Part time on checkouts, trying to get an an Open Uni (MA) philosophy course
From Leeds
Member since Fri 09 Feb 07

Plum Pie

My first ever pie. I served it with the custard from Jamie Oliver's book. I lost half a saucepan of cream and milk cos it boiled over as I was frantically searching for a whisk. The pastry turned out to be designed to cover a pie (i.e a lid) and the ingredients were not meant to form a base, so I struggled to have enough pastry. A thin lid (nice and crispy, when cooked) and a bit of rolling, rerolling and stretching left me with a delicious pie that had an interesting crazy paving style lid and divine filling.

Anyway, I ate this thing at 1.30am. My brother and I tried a small slice with a drop of custard, then ate the entire pie and all the custard because we loved it so much. First attempt at pie, and first attempt at custard, so not a bad start, I'd say.

Anyway, the pastry is a basic shortcrust pastry, and the custard is one by J/O, and as you might have noticed the recipes I post on here are entirely my own, so far be it from me to post from a cookbook or two, I'll just post up the recipe for the plum filling and let you make the rest yourself.

Try it, as well, with different types of pastry. I think puff pastry would be best, since the sauce is runny.


Sauce for Plum Pie

Ingredients

12-15 plums
2 lemons
3 oz sugar
3 tsp cinnamon
1 ¼ glasses red wine
1 oz butter


Quarter plums and place in a saucepan
Add the juice from the lemons, cinnamon, wine and sugar
Cover and simmer till the sugar has melted
Stir thoroughly and increase heat to full
Cook for 15 minutes, stirring every 2 minutes with lid on between stirring
Mash plums, turn off heat and add butter
Stir butter in till thoroughly melted
Pour sauce into large container and store in fridge overnight
Make pastry, line base of pie tin, pour in sauce and place lid on top
Bake in oven.

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#2 Wed 04 Apr 07 4:52pm

TheBeast

Member
Occupation Part time on checkouts, trying to get an an Open Uni (MA) philosophy course
From Leeds
Member since Fri 09 Feb 07

Re: Plum Pie

I just remade the plum pie, cos it was so good I had to redo it.

This time I decorated the pastry lid, semi-blind baked the pastry base and when I've typed this the pie should be sufficiently cool to dust with icing sugar

Filling

12-15 plums
2 lemons
3 oz sugar
3 tsp cinnamon
1 ¼ glasses red wine
1 oz butter


Quarter plums and place in a saucepan
Add the juice from the lemons, cinnamon, wine and sugar
Cover and simmer till the sugar has melted
Stir thoroughly and increase heat to full
Cook for 15 minutes, stirring every 2 minutes with lid on between stirring
Mash plums, turn off heat and add butter
Stir butter in till thoroughly melted
Pour sauce into large container and store in fridge overnight
Make pastry, line base of pie tin, pour in sauce and place lid on top
Bake in oven.

Base

4 oz flour
2 oz butter
1/2 tsp salt
1 oz icing sugar
6 tsp cold water

Pre-heat oven to gas mark 7
Sift the flour, salt and sugar into a large mixing bowl
Add the butter
Rub mixture together with fingers to produce fine doughcrumbs
Stir with an eating knife, trickling in the water as you do so
When the water is mixed into the dough, use you fingers to drag it together into a ball
Lightly flour a clean work surface
Knead the dough till it is smooth, dusting with flour occasionally to make the dough dry and elastical
Wrap in clingfilm
Refrigerate for 30 minutes
Reflour the work surface
Pull the dough out of the fridge, unwrap and set on the work surface
Roll to 1/2 cm - 1 cm thickness, making sure to roll in the same direction and not turn the pastry over, but turn it round after each pinroll.
Tip - Keep dusting the surface of the pastry with flour
Line a pie tin with the pastry base, cutting the excess pastry from the sides
Wrap tightly in clingfilm
Place in the centre of the oven for 10-15 minutes

Lid

Knead the excess pastry back together and roll as before to 1/8 - 1/4 cm thickness.
Prick the pastry several times in the centre

Pie

1 tsp icing sugar (for dusting)

Remove the base from the oven and discard the clingfilm
Fill the base with the plum sauce, about 1/2 - 3/4 way up
Place the lid on top, trim off any excess
Using a fork, press down around the edges of the pie in a criss-cross diagonal pattern, like so \/\/\/\/\/\/\/\/\/\/\ Since a fork has several prongs, the pattern will overlap itself around the pie.
If there is any excess pastry, use it to make pastry leaves. I did two leaves, a thick stalk and two cherries.
Place in the oven for 5 minutes
Reduce temperature to gas mark 3 and bake for 30 minutes
Increase temperature to gas mark 4 and bake for 15 minutes
Remove from the oven, allow to cool and dust with icing sugar

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