Plum Pie

Serves 6


Ingredients:

1 tbsp cornflour
2 x 825g cans whole dark plums
1 sheet ready-rolled latticed shortcrust pastry (see Note)
1 egg white
demerara sugar, to sprinkle
icing sugar, to dust


Method:

• Preheat the oven to hot 220°C (425°F). Lightly grease a 23cm pie dish.
• Place the cornflour and 1 tablespoon cold water in a small bowl and stir well.
• Strain the plums, reserving the juice. Pour the reserved juice into a saucepan and add the cornflour mixture. Bring to the boil over medium heat, stirring continuously for 2 minutes, or until the sauce thickens. Add the plums and stir until warmed through.
• Place the plums and sauce in the pie dish and cover with latticed shortcrust pastry. Brush the pastry with egg white, sprinkle with sugar and bake for 25 minutes, or until golden brown. Dust with icing sugar and serve hot with ice cream or ready-made custard.
  

Nutrition per serve:
Protein 3g;
Fat 8g;
Carbohydrate 25g;
Dietary Fibre 3g;
Cholesterol 8.5mg;
770 kj (184 cal)

Note:
Lattice pastry is available in a pastry pack in the frozen section of the supermarket. If you can't find it, buy normal shortcrust, cut it into 1.5cm wide strips and lay half the strips vertically across the pie, and the other half horizontally. Otherwise, use a lattice pastry cutter.