Plum And Rhubarb Pie

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake for 30 minutes until crust is golden. Cover with foil and bake for a further 40 minutes. Serve warm or cold with cream.

dough, four, butter, egg, filling, rhubarb, raisins, redcurrant jelly, cornstarch, milk, sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/26647 (may not work)