Plum And Rhubarb Pie

• 13 tablespoons butter chilled and cubed
• 1 medium egg beaten
• 1 pound plums ripe, stoned and thickly sliced
• 8 ounces rhubarb trimmed and cut into chunks
• 1 cup raisins
• 6 tablespoons redcurrant jelly
• 3 tablespoons cornstarch
• glaze
• milk
• sugar for sprinkling
• 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.

butter, egg, plums ripe, rhubarb, raisins, redcurrant jelly, cornstarch, glaze, milk, sugar, cream

Taken from www.yummly.com/recipe/Plum-and-Rhubarb-Pie-1403129 (may not work)