Ricotta and Plum Lattice Pie
If you’re after something sweet, but not too sweet, rustle up this recipe – the perfect balance between sweet and savoury, in our opinion.
Serves 4 Total Time 1 hr 30 mins.
- 750g sweet shortcrust pastry
- 1 vanilla pod
- 450g ricotta cheese
- 5 eggs
- 100g caster sugar , plus extra for glazing
- Zest of 1 orange
- 325g plum jam
- 4 plums
- A dusting of icing sugar, to serve
- Roll one block of pastry to about 2mm on a floured surface. Use it to line a shallow 30cm x 20cm loose-bottomed tin, leaving a slight overhang (if the pastry is too thick your pie will have a soggy bottom). Pop the tin in the freezer.
- Halve the vanilla pod lengthways and scrape the seeds into a large bowl. Add the ricotta, 4 eggs, sugar and orange zest; stir to combine.
- Remove from the tin from the freezer, cover the pastry with a thin layer of jam, then spread the ricotta mixture on top.
- Halve the plums and cut into thin half moons, then arrange neatly on top of the ricotta.
- Roll out the other block of pastry and cut into thin strips. Use these to create the lattice top for your pie. Beat the remaining egg, use to brush the pastry and sprinkle with a little caster sugar.
- Chill for 1 hour. Preheat the oven to 200C/Gas 6. Heat a baking tray on the lowest shelf.
- Put the pie on the hot baking tray on the lowest shelf of the oven and cook for 10 minutes. Then reduce the temperature to 170C/gas 3 and cook for a further 50 minutes until the filling is firm and the pastry is golden.
- Leave to cool for 3 hours and remove from the tin. Dust with icing sugar and scatter with some Greek basil leaves, to serve.