Plum And Rhubarb Pie Recipe

Name: Plum And Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ tablespoons butter chilled and cubed; 1 medium egg beaten; 1 pound plums ripe, stoned and thickly sliced; 8 ounces rhubarb trimmed and cut into chunks; 1 cup raisins; 6 tablespoons redcurrant jelly; 3 tablespoons cornstarch; glaze; milk; sugar for sprinkling; cream to serve

Servings: persons

1
Sift flour and a pinch of salt into a mixing bowl. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Add egg and 3-4 tbsp cold water and mix to a firm dough. Knead lightly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
2
Meanwhile, make the filling. Place plums, rhubarb, raisins, redcurrant jelly and cornstarch in a large bowl and toss well to mix then set aside. Preheat oven to 400F.
3
Roll out two-thirds of the dough on a lightly floured surface and use to line a 10 inch round shallow pan. Spoon plum and rhubarb filling into dough.
4
Roll out remaining dough and, using a fluted pastry wheel, cut 8 strips about 3/4 inches wide. Arrange in a lattice pattern over filling and press edges with a fork to seal. Brush dough with milk and sprinkle with sugar.
5
Bake for 30 minutes until crust is golden. Cover with foil and bake for a further 40 minutes. Serve warm or cold with cream.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ tablespoons butter chilled and cubed, 1 medium egg beaten, 1 pound plums ripe, stoned and thickly sliced, 8 ounces rhubarb trimmed and cut into chunks, and more.

Yes, Plum And Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plum And Rhubarb Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions