Spiced apricot and plum pie

  • 1 hr 15 mins cooking
  • Serves 8
  • Print


Spiced apricot and plum pie
  • 2 x 825g cans dark plums in light syrup
  • 2 cup (300g) dried apricots
  • 1 cinnamon stick
  • 3 cloves
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground ginger
  • 2 (sheets) ready-rolled puff pastry
  • 1 egg, beaten lightly
  • icing sugar mixture, for dusting
Spiced yogurt cream
  • 1/2 cup (140g) yogurt
  • 1/2 cup (120g) sour cream
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground ginger


Spiced apricot and plum pie
  • 1
    Preheat oven to moderately hot. Grease 26cm pie dish or deep 1.25 litre (5-cup) rectangular dish.
  • 2
    Drain plums, reserve 1 cup of the syrup.
  • 3
    Halve plums, discard stones, place plums in prepared dish. Combine reserved syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan, simmer, uncovered, until liquid is reduced to ½ cup. Remove and discard cinnamon stick and cloves, cool to room temperature. Pour mixture over plums.
  • 4
    Cut pastry into 2.5cm strips. Brush edge of dish with some of the egg, press pastry strips around edge of dish. Twist remaining strips, place over filling in a lattice pattern, trim ends, brush top with remaining egg.
  • 5
    Bake pie in moderately hot oven about 40 minutes or until pastry is browned lightly. Dust pie generously with icing sugar and serve with spiced yogurt cream.
  • 6
    Spiced yogurt cream. Combine ingredients in small bowl.


Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast.

More From Women's Weekly Food