Ingredients

• 675g/1½lbs plain flour
• plus extra for dusting
• pinch salt
• 175g/6oz vegetable shortening
• such as Trex
• cut into cubes
• 225g/8oz lightly salted butter
• cut into cubes
• 1 free-range egg
• separated
• 6 Bramley cooking apples
• peeled
• cored and roughly chopped
• 3 sweet eating apples (such as Golden Delicious)
• peeled
• cored and roughly chopped
• 1 lemon
• juice only
• 6 red plums
• stones removed and quartered
• 2 tbsp cornflour
• 175g/6oz sugar
• 115g/4oz soft brown sugar
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• generous pinch freshly grated nutmeg
• 1-2 tbsp milk
• 30g/1oz sugar

Directions

• For the pastry
• sift the flour and salt into the bowl of a food processor. Add the shortening and butter and process until the mixture resembles fine breadcrumbs.
• Add the egg yolk and pulse
• the mixture should come together to form a dough. If your mixture is too dry add a little water and pulse again.
• Tip the pastry out onto a lightly floured work surface and briefly knead. Bring the pastry together in a ball
• place in a plastic bag and refrigerate for 20-30 minutes.
• Meanwhile prepare the filling
• place the apples in a saucepan and add the lemon juice to prevent them browning. Add the plums.
• Mix the cornflour with the sugars
• allspice
• cinnamon and grated nutmeg. Place in the pan with the fruit and toss to coat the fruit in the dry mix.
• Place over a medium heat and cook until the sugars melt to form a caramel. Bring to a gentle simmer for two minutes then set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish (approximately 40cm/16in). Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides
• leaving any excess pastry overhanging the sides. Return to the fridge to chill for a few minutes.
• When chilled
• remove the pastry case from the fridge and place on a baking tray. Line with baking parchment and fill with baking beans and then bake for approximately 10 minutes
• or until the pastry is just beginning to colour and dry out. Remove the baking parchment and baking beans.
• Lightly whisk the egg white and brush over the pastry to glaze. Return the pastry to the oven and cook for a further five minutes
• or until the pastry is a pale golden-brown and dried out.
• Roll out the remaining pastry for the pastry lid
• using a plate to cut a circle that is roughly the correct size. Use any excess pastry to form a 1x26cm/½x10½in strip and shapes to decorate the pie.
• Trim the excess pastry from the edge of the pie dish - leaving about 1cm/½in of the pie dish rim showing.
• Using a slotted spoon
• place the cooled fruit into the pastry case
• discarding any excess liquid.
• Place the thin strip of pastry on top of the exposed rim of the pie dish. Brush with a little water
• then place the pie lid on top and trim to shape.
• Crimp the edges to seal and place the decorative shapes on top. Cut a small hole in the middle to let any steam escape while cooking.
• Glaze with milk and sprinkle with sugar. Bake for 40-45 minutes
• or until the pastry is golden-brown and crisp.