We are beyond excited to share our latest creation: the Spiced Plum Lattice Pie! After falling head over heels for our Colorful Chocolate & Blackberry Lattice Pie, we knew we had to whip up something special again. This pie features plump, juicy plums enveloped in a beautiful lattice crust that showcases its delightful filling. To make it even more eye-catching, we've added Suncore Foods® Ebony Carrot Powder to give it a vibrant pop of color! With Memorial Day weekend just around the corner, this stunning pie will be the star attraction at any beach gathering or celebration. Imagine everyone indulging in this scrumptious treat and falling in love with it just like we did! Make your holiday unforgettable with every delicious bite. Let’s bring joy and sweetness to your gatherings!
A 22cm (9") Pie
Crust (you'll need 2x this recipe to make the base and the lattice crust):
375g (3 cups) all purpose flour
30g (2 tbsp) light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
180g cold unsalted butter, cubes refrigerated (For Vegan, replace butter with vegan butter (stick) and egg wash with plant milk.)
80 ml (1/3 cup) ice water *May vary +/- 10 ml
Egg wash + granulated sugar
To make the purple dough, add 2 tsp of Suncore Foods® Ebony Carrot Powder to the dry ingredients
Filling:
750g fresh plums
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon
100g (1/2cup) light brown sugar
2 tbsp corn starch
1 tsp vanilla bean paste
Click Here for Step-by-Step Directions ▼
1. Cut butter into cubes and refrigerate while you prepare the ingredients.
2. Add flour, salt, cinnamon, cardamom and sugar (and carrot powder if using) to a food processor and pulse a few times to combine. Add cold butter and pulse a couple of times until it looks crumbly. Add ice water 1 tablespoon at a time, pulsing once after each addition.
3. When you've added all of the water, pulse until the dough starts to come together (7-10pulses). (In dry climate/season you may need to add some more water.)
4. Transfer dough to a lightly floured surface and bring the dough together without kneading. Wrap and refrigerate for 1h.
5. Make the filling — Wash, dry, remove pit and cut plums. Add them to a bowl together with the remaining ingredients. Gently mix a with a spatula then set aside.
6. Preheat oven to 190C degrees.
7. Roll out plain dough into a round, large enough to cover the bottom and sides of the pan.
8. Roll out second dough into a rectangle. Cut dough into strips for the lattice crust.
9. Place filling over the base crust and cover with the strips into a lattice pattern.
10. Brush with egg wash and sprinkle with granulated sugar.
11. Bake on the middle-low rack of the oven for 45 minutes.
12. Let cool down completely before slicing!
