Classic plum pie with custard

Classic plum pie with custard

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(9 ratings)

Prep: 20 mins Cook: 45 mins

More effort

Serves 8
This traditional favourite is an ideal post-Sunday lunch pud

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal681
  • fat41g
  • saturates19g
  • carbs75g
  • sugars42g
  • fibre0g
  • protein9g
  • salt0.77g
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  • 900g plum, stoned and thickly sliced



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 140g golden caster sugar, plus extra
  • tsp ground cloves
  • 1 heaped tbsp cornflour
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g pack shortcrust pastry
  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the custard

  • 4 egg yolk
  • 85g caster sugar
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250ml double cream
  • seeds scraped from 1 vanilla pod


  1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.

  2. For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.

  3. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

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Comments (11)

Crazy_Cookie_brioche's picture

Made this with homemade sweet crust pastry and it was delicious!

roseyp's picture

Nice but nothing special. Cooked it on sunday for friends who came for lunch. Used the cloves as directed. The bottom of the pie was soggy and then the pie fell apart of serving. so not sure if I did something wrong?! It doesn't say to blind bake but maybe it needs it? The custard was lovely, very tasty, but went lumpy on heating through the next day. Again, not sure if it was something I did? Would make again for own use but not for friends etc, not special enough.

adlestrop's picture

A bit heavy on the cloves in our view. Half a tsp quite adequate. And prefer a recipe where plums remain more solid.

anabaena's picture

This is delicious! It was quick and easy to make. There's no amount for the cloves; I'm guessing 1/4 teaspoon?

magdalenas's picture

What a beautiful, packed with flavours pie! My absolute favourite.

magdalenas's picture

What a fantastic recipe! Easy to make, wowed my fussy dinner guests.

debs1985's picture

easy recipe, kids helped aswell, didnt use cloves as dont like them but used tsp of mixed spice instead and tasted fab.

might try it with puff pastry next see how it turns out

overall great recipe and easy

meloni's picture


michelle43's picture

I didn't have ground cloves, so I added 6 whole ones and removed them before adding to pastry. Also didn't add any sugar as the plums off our tree were so sweet.
Easy to make and delicious

raynige's picture

Really easy to make, great for first time pie makers

alwallgbr's picture

Left out the ground cloves.
In future I'll use much less sugar in the custard, it was overpoweringly sweet

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