Single-Crust Plum and Apple Pie

Ingredients

7 tablespoons unsalted butter

1/2 cup sugar granulated or turbinado

1/2 teaspoon orange zest finely grated

1 egg lightly beaten

1 cup all-purpose flour plus 6 1/2 tablespoons

1/2 teaspoon baking powder

1/4 teaspoon salt coarse or flaky

milk or cream for brushing crust

coarse or fine sugar for sprinkling crust

softly whipped, lightly sweetened cream for serving

1 pound ripe prune plums or greengages halved, pitted, and halved again

1 pound apples peeled, cored and cut into smaller chunks

2 tablespoons sugar

1/8 teaspoon ground cinnamon

squeeze or two orange or lemon juice

Equipment

oven

stand mixer

pie or baking dish

Directions

Roll out the firmed-up lid dough on a very well floured counter and gently lift it onto the pie and trim the overhang. It will tear. This is fine, and all the better to let juice erupt through. If it flusters you, you can use some of the trimmings to patch it up but still, the pie will bubble through in other places. Brush the crust with milk or cream, sprinkle with sugar and bake for 40 minutes, until lightly golden on top.

Scoop onto dishes and serve with whipped cream.

In a stand mixer, cream the butter, sugar and orange zest until light and fluffy. Mix in the lightly beaten egg and scrape down sides. Slowly add the flour, baking powder and salt and beat until combined. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.

Preheat oven to 350°F (180°C or gas mark 4). Butter a pie or baking dish.

Add the fruit and spinkle it with the sugar, cinnamon and orange or lemon juice. Gently toss the ingredients together once or twice; don’t worry, they’ll 'muddle' well once cooking in the oven.