Can you tell that me and pie are having a special moment? After (sort of) conquering the lattice last week I wanted to give it another go, so it was the first thing that sprung to mind when I came across greengages..
“Cate, what the f**k are greengages?” is a question I know some of you are asking, because I’ve been posting about them on social media this week and gotten a similar response.
I don’t know a whole lot about them either, we’ve only just met and we’re still learning about each other, greengages and I. What I do know is that they’re a type of plum, and they like to be treated as such.
I know that when it comes to pie, most people like to put the fruit in raw and have it come out lovely and soft and cooked.
I like my pie filling jammier, so I cook it on the hob first then again in the oven. That’s just me though, you go ahead and do you.
Please don’t be nervous about the whole lattice thing. It’s so much easier than you might think and so unbelievably satisfying, everyone around you will think you’re very clever.
This guide from The Kitchn is how I finally cracked it, scroll down to the bottom to find the wonderful step by step photos.
This is gorgeously autumnal by the way, a perfect late September weekend bake. I hope you love it as much as I did.
500g greengages, stoned + quartered
2 apples, chopped into big-ish chunks (yeah that’s vague, that’s how we do it here)
3 tbsps caster sugar
1/2 tsp cinnamon
150g butter, cold + cubed
- Pre-heat your oven to 180C fan (conversions here) and butter a 23cm pie dish/tart tin/whatever takes your fancy, so long as it’s around the 23cm mark.
- Put the greengages in a heavy based saucepan (a le creuset would come in very handy here if you have one), sprinkle with the sugar and cinnamon and cook on a very low heat, lid on. Stir intermittently to make sure they’re not catching.
- While the greengages are doing their thing, make the pastry. Rub the butter into the flour (check this out if you’ve never done this before) until you’ve got yourself a breadcrumb situation. Add enough water to bring the dough together then give it a little knead ’til smooth.
- Once the greengages are getting a bit mushy (check with a wooden spoon, give them a prod, they should be soft) add the apples and give them another five minutes.
- Divide the pastry into two. Roll out one half and line the pie dish with it. Pour in the filling.
- Roll out the other half of the pastry for lattice-ing. Use this guide from The Kitchn (there’s a great photo-set at the bottom) to help you work out how to do the lattice. Be brave! It’s easier than you think!
- If you want at this stage, you can brush with a little milk and sprinkle on some demerara sugar for extra crunch.
- Bake for 35-40 minutes, until nice and golden brown.
- Serve warm with cream..