Plum And Rhubarb Pie - cooking recipe

Ingredients

None None For the Dough
3 cups all purpose four
13 tbsp butter, chilled and cubed
1 None medium egg, beaten
None None Filling
1 lb ripe plums, stoned and thickly sliced
8 oz rhubarb, trimmed and cut into chunks
1 cup raisins
6 tbsp redcurrant jelly
3 tbsp cornstarch
None None milk to glaze
None None sugar for sprinkling
None None cream to serve

Preparation

Sift flour and a pinch of salt into a mixing bowl. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Add egg and 3-4 tbsp cold water and mix to a firm dough. Knead lightly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
Meanwhile, make the filling. Place plums, rhubarb, raisins, redcurrant jelly and cornstarch in a large bowl and toss well to mix then set aside. Preheat oven to 400F.
Roll out two-thirds of the dough on a lightly floured surface and use to line a 10 inch round shallow pan. Spoon plum and rhubarb filling into dough.
Roll out remaining dough and, using a fluted pastry wheel, cut 8 strips about 3/4 inches wide. Arrange in a lattice pattern over filling and press edges with a fork to seal. Brush dough with milk and sprinkle with sugar.
Bake for 30 minutes until crust is golden. Cover with foil and bake for a further 40 minutes. Serve warm or cold with cream.