Plum Pie
Adapted from Nigel Slater
Serves 4

For the pastry:
butter, 100g (7 Tablespoons)
sugar, 100g (1/2 cup)
an egg, lightly beaten
plain flour, 175g (1 1/3 cup + 1 Tablespoon)
baking powder, 1/2 teaspoon

For the filling:
ripe plums, 800g (2 pounds, about 10 plums)
sugar, 2-3 Tablespoons
ground cinnamon, a knifepoint

Cream the butter and sugar in a food mixer till light and fluffy.

Mix in the lightly beaten egg, then gently add the flour and baking powder. Remove dough from the mixing bowl and roll into a ball on a heavily floured work surface. Wrap in plastic wrap and freeze for about 20 minutes.

Set the oven at 350 degrees F (180C/gas mark 4). Cut the ripe plums in half and remove their stones.

Cut the fruit into large pieces, toss with the sugar and cinnamon and put into a lightly buttered 8-inch pie dish or baking dish.

Roll out the pastry on a floured board, then lift carefully onto the pie. There will be a little left over. The crust is very short and it really doesn't matter if it tears as you lower it over the fruit.

Sprinkle the pastry with sugar and bake for 40 minutes. The pastry should be pale-biscuit colored. Serve with fresh whipped cream or ice cream.