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Plum Pie With Cinnamon Meringue

Whats.Cooking's picture
Ingredients
For pie
  Puff pastry/Shortcuts pastry 8 Ounce (250 Gram)
  Fresh white breadcrumbs 6 Tablespoon
  Butter 4 Tablespoon
  Egg yolks 3 , beaten
  Muscovado sugar 2 Tablespoon
  Plums/Greengages / damsons 1 1⁄2 Pound, halved and stoned (750 Gram)
  Lemon juice 1 Tablespoon
  Ground allspice 1 Teaspoon
For meringue
  Egg whites 4
  Ground cinnamon 1 Teaspoon
  Caster sugar 3 Ounce (90 Gram)
  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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cinnamon
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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