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Plum Rag Top Pie Recipe


fort lauderdale personal chef


This pie came about when I was a chef on a yacht spending the summer cruising the Canadian Maritimes.  We had just left St. John’s and I couldn’t figure out why the owners were not eating the plums on the daily fruit platter. I tasted one and realised they were mealy and tasteless.  I decided to make a plum pie. Whilst putting it together I figured I could use up some old grapes to fill in the spaces left by the plum halves. The rag top came from wanting some sort of decorative top.

Serves 6 or makes 4 individual 4 inch/10cm pies


2 pounds/900g plums (for the single pie cut them up for the individual pies cut in half and stone them)
Handful of grapes cut in half (optional)
Handful of blueberries to sprinkle (optional)
Juice of 1 medium lemon
1/2 cup97g granulated sugar (this will depend on how sweet the fruit is)
1/4 cup/31g All purpose/regular flour
Pinch of allspice
Pinch of cinnamon
1/2 teaspoon salt
One roll of store bought Filo dough
1/4 cup/60ml melted butter or oil to brush filo sheets with
Brown sugar for sprinkling the top

Preheat oven to 350F/176C/Gas 4

Place fruit in a large bowl. Sprinkle the flour, allspice, cinnamon and sugar on them, gently toss to coat the fruit. Let sit for 15-20 minutes tossing occasionally.  Take on sheet of filo and brush with butter or oil. Place it in the pie plate. You will only cover about 3/4 of the plate. With the next sheet start on the end that is not covered by the filo and overlap in the middle.  Repeat with 4-5 more layers. Cut off excess with a pair of scissors leaving a thumbs width of hangover. (If making individual pies fold in half and continue with 3-4 more sheets in the same manner. Genly shape into the ramekins or small pie plates) Add in the marinated fruit. Cover with 3 more layers of of oiled or buttered filo. Tuck in the edges. It should look ruffled. Sprinkle with brown sugar. Place on a baking sheet and bake for 15-20  minutes.

* With the individual pies, place the plums halves cut side down snugly in the ramekin. You should be able to fit 6 halves in each fill the gaps with grapes if using.


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