Plum & Rhubarb Pie

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• Step 1

  For the pastry: Rub together the flour and butter on the countertop. Add the sugar, followed by the eggs. And then add enough milk to work the mixture into a dough.

  Divide the dough into two and wrap each ball in clingfilm, and chill in the fridge until ready to use.

• Step 2

  Preheat oven to 190C/ 375F/ Gas mark 5.

• Step 3

  Chop the plum and rhubarb. In a medium bowl, mix the fruit together with sugar, cornstarch, and lemon zest. Allow the mixture to sit for 10 minutes.

• Step 4

  Roll out 1 pastry dough to fit a 20cm tart tin. Grease the tin with butter and then gently place the dough inside. Add the fruit mixture.

• Step 5

  Roll out second pastry and place on top of the fruit. Use your fingers of a fork to seal the edges between the pastry. Use a fork to make holes in the top of the pastry.

• Step 6

  Allow the pie to bake for approx. 1 hour.
  Once baked, allow to cool in the tin for a few minutes before serving.

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