Preparation 15 mins
Cooking 50 mins
Food units per serve: 1 unit bread and cereal, 1 unit fruit and 1.5 units healthy fats and oils
If plums are not in season, use tinned plums instead. Choose ones that are tinned in juice, not syrup, then drain them well and remove the stones.
- Plum, any variety, 600 g , halved, pitted and quartered
- Cinnamon stick, 1 stick(s)
- Castor sugar, granulated, 1.6 tablespoon(s) , or powdered sweetener
- Icing sugar, 1 tablespoon(s) , to serve
- Plain flour, wholemeal, 100 g , plus extra for dusting
- Castor sugar, granulated, 1 tablespoon(s) , or powdered sweetener
- Rosemary, fresh, 2 teaspoon(s) , finely chopped
- Eggs, raw, 1 60g egg(s) , beaten
- Olive oil, extra virgin, 1.5 tablespoon(s)
- Tap water, 1 tablespoon(s) , ice-cold, more or less as needed
- Place the plums and cinnamon stick in a saucepan. Cover tightly with a lid, then cook over low–medium heat for 15 minutes or until the plums are soft. Stir in the sugar or sweetener, then remove the pan from the heat and leave to cool to room temperature. Discard the cinnamon stick.
- Meanwhile, for the pastry, combine the flour, sugar or sweetener and rosemary in a bowl and make a well in the centre. Add the egg, olive oil and 1 tablespoon of ice-cold water to the well, then gradually incorporate the dry ingredients with the wet ingredients, adding a little more water as necessary to form a firm dough. Transfer the mixture to a clean, floured benchtop and knead lightly to bring it together. Form the pastry into a disc, cover with plastic wrap and refrigerate for 20 minutes.
- Preheat the oven to 180°C.
- Place the plum mixture in a 1 litre capacity baking dish. On a clean, floured benchtop, roll out the pastry into a piece 1–2 cms larger than the surface of the baking dish. Carefully transfer the pastry to the dish to cover the plums. Trim the edges, then bake for 35 minutes or until the pastry is golden and cooked through.
- Serve the pie hot, warm or at room temperature, dusted with icing sugar.