Spiced Plum & Walnut Pie

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20cm Stainless Steel Saucepan
20cm Stainless Steel Saucepan
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Bake-O-Glide® AGA Splash Shield
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A seasonal dish, brilliant for a cold winter night. Best served hot, with ice-cream or custard.

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Serves 10-12


For the pastry

  • 300g plain flour
  • 150g butter
  • 1 egg yolk
  • 6tsp water

For the filling

  • 1.5kg plums
  • 150g caster sugar
  • 90g chopped walnuts
  • 2tsp ground nutmeg
  • 3tsp ground all spice
  • 1tsp cinnamon


Place the flour and butter in a food processor and blitz until breadcrumbs consistency. Add the egg yolk and water and mix until dough is formed. Wrap the pastry in cling film and refrigerate for at least 30 minutes.

Chop and de-stone the plums and place in a saucepan, and then add the sugar and spices. Bring to the boil on the Boiling Plate and then transfer to the Simmering Plate for about 30 minutes until the plums have reduced to a thick, sticky consistency and then stir in the walnuts.

Roll out half the pastry and line the bottom of a round pie dish. Pour the filling into the pastry case. Roll the rest of the pastry to make a top for the pie and place on top of the filling. Brush the top of the pie with egg white.

2, 3 and 4 oven AGA: Place the pie dish on the floor of the Roasting Oven and cook for about 20 minutes or until golden brown.

Conventional Cooking: Prior to the filling being added, blind bake the pastry case at 200C, fan oven 180c, Gas Mark 6 for about 10 minutes. Add the filling and pastry top, and then bake for about 20 minutes at 200C, fan oven 180C, Gas Mark 6.


By Alexandra Dibble

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