-
Roll three quarters of a block
of pastry to about 2mm on a floured surface and use to
line a shallow 22 cm round loose bottomed tin, leaving a
slight overhang (if the pastry is too thick your pie will
have a soggy bottom) Pop the tin in the freezer.
-
Halve the vanilla pod
lengthways and scrape the seeds into a large bowl. Add the
ricotta, the 3 eggs, sugar and orange zest; stir to
combine.
-
Remove the tin from the
freezer, cover the pastry with a thin layer of jam, then
spread the ricotta mixture on top.
-
Halve the plums and cut into
thin half moons, then arrange neatly on top of the
ricotta.
-
Roll out the other quarter of
pastry and cut into thin strips. Use these to create a
lattice top for your pie. Beat the remaining egg, use to
brush the pastry and sprinkle with a little caster sugar.
-
Chill for 1h. Preheat the oven
to 200C/Fan 180Cgas 6. Heat a baking tray on the lowest
shelf of the oven and cook for 10 mins, then reduce the
temperature to 170C/fan 150C/gas 3 and cook for a further
50 mins until the filling is firm and the pastry is
golden.
-
Leave to cool for 3 hours then
remove from the tin.
DAILY
DINNERS 
