Ingredients
Spiced yogurt cream
Method
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.
Note
