- Yield 6 servings
- 7 tablespoons butter
- 1/2 cup light brown sugar
- 1 egg, beaten
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon milk, for brushing
- 2 pounds ripe plums
- 2 to 3 tablespoons superfine sugar
- 1 pinch ground cinnamon
- Cream butter and sugar in a stand mixer until light and fluffy. Mix in lightly beaten egg, then add flour and baking powder. Remove from bowl and roll into a ball on a heavily floured work surface. Knead dough until smooth and soft, 1 to 2 minutes. Wrap in wax paper and refrigerate about 20 minutes.
- Preheat oven to 350F.
- Cut plums in half and remove pits. Cut fruit into large pieces, toss with sugar and cinnamon, and put into a lightly buttered 8- or 9-inch baking dish.
- Roll out pastry on a floured board, then lift carefully onto the pie. There will be a little left over. The crust is very “short,” and it doesn’t matter if it tears as you lower it over the fruit. Some of the juice will probably erupt through it as it cooks anyway. Brush lightly with milk and bake 40 minutes. The pastry should be pale biscuit-colored. Dust with superfine sugar and serve warm.
Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright © 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc.