Sunday Spoil: Plum and black pepper pie

Roodeberg’s Classic Red Blend melds beautifully with luscious baked plums, and with it being the plum season, we thought it a good idea to share foodie Elmarie Berry’s quick and easy pie recipe.

Serves 4

You’ll need: For the pastry – 230g of butter; ½ cup of boiling water; 2 cups of self-rising flour; 1 teaspoon of sugar.

For the filling – 4 plums; 1 teaspoon of freshly ground black pepper; 4 tablespoons of sugar.

How to: 

Preheat the oven to 180°C.


Put all the pastry ingredients into a food processor and blitz until a ball is formed. Wrap the ball of pastry in cling wrap and let it rest in the freezer for 20 min. Roll the pastry out on a surface that has been dusted with flour. 

Line 4 individual ramekins or one large tart tin with the pastry.


Cut the plums into wedges and cover the pastry with fresh plums. Sprinkle one tablespoon of sugar and lightly pepper each tart.

Bake for 25 minutes.

Serve with a glass or two Roodeberg’s Classic Red Blend of course!

* Recipe & image by

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