Damson and Bramble Plate Pie

Ingredients & Method

Preheat the oven to 200°C/Gas Mark 6 and select a suitable round enamel plate or ceramic plate (about 20cm in diameter) to make the pie on. Set aside.

Roll out the pastry on a lightly floured work surface to about 5mm thickness. Cut out two rounds, both 22cm in diameter. Line the plate with one round of pastry, place the other round on a baking tray and then place both rounds of pastry in the fridge to rest while you make the filling.photo of Damson and Bramble Plate Pie

Put the brambles, damsons, pecans, ground almonds, sugar, salt and ground ginger in a mixing bowl and stir to mix. Pile the fruit mixture on to the lined plate, brush the edge of the pastry with water, then gently lay the second round of pastry over the top and press the edges together to seal. Use a knife to trim off any excess pastry, then crimp around the edges of the pastry. Pierce or slash 3 steam holes in the top of the pie using a metal skewer or sharp knife. Brush the top of the pie with the egg yolk mixture.photo of Damson and Bramble Plate Pie photo of Damson and Bramble Plate Pie

Bake the pie in the oven for 15 minutes, then reduce the oven temperature to 180°C/Gas Mark 4 and bake for a further 20–25 minutes or until the pastry is cooked and golden brown. Remember to place a baking tray on the shelf underneath the pie in the oven as the pie is bound to leak some sugary fruit juices.

Remove from the oven and let the pie rest for 10 minutes before serving. Serve with hot custard, clotted cream, crème fraîche or vanilla ice cream.

Cook’s Notes

You could make your own filling and just use the concept for this pie, if you like. Instead of the damsons, try using diced (peeled and cored) cooking or eating apples or pears, and instead of the brambles, you could use raspberries or (stoned) cherries.

The ground almonds are there to soak up some of the juiciness of the brambles and damsons and the ginger adds a little spice. The ginger can be substituted with freshly grated nutmeg, ground cinnamon or ground mixed spice, if you like.

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