Fresh plums and raspberries are a classic culinary combination. For the best flavour and colour in these recipes, choose firm varieties of purple plums that aren’t overly juicy; I use sugar plums or black pluots, a cross between plums and apricots. Save the juicy varieties for eating on their own.

I prefer my pies a little on the tart side but if you like sweeter desserts, use the larger amount of sugar given. Baking the pie on a pizza stone helps to brown the bottom crust. If you have one, place the pizza stone on a rack on the lowest shelf of the oven before preheating it.

For the crust:
240 grams plain (all-purpose) flour, plus extra for rolling
½ tsp fine sea salt
10 grams granulated sugar
170 grams unsalted butter, chilled
About 60ml iced water
1 egg, whisked with about 20cm water, for glazing

For the filling:
750 grams pitted plums (from about 900 grams whole fruit)
75-125 grams granulated sugar
½ tsp fine sea salt
15ml fresh lemon juice
200 grams fresh raspberries
50 grams cornstarch

Make the pastry crust. Put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse again until the butter is the size of peas, then transfer to a large bowl and add the iced water. Mix with your fingertips to form a shaggy dough that’s neither wet
nor dry, drizzling in more iced water if needed. Briefly knead the mixture until it’s cohesive; you should still see streaks of butter in the dough.

Divide the dough into two parts, one slightly larger than the other, and shape them into flat discs. Wrap in cling film and refrigerate for at least an hour. If you refrigerate it longer, let the dough warm slightly at room temperature before rolling it out.

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Lightly dust a work surface with flour. Roll out the larger disc until it’s 2.5mm thick and large enough to line a 20cm metal pie tin with some overhang. As you roll the dough, sprinkle it with flour as needed so it doesn’t stick to the work surface or rolling pin. Without stretching the dough, settle it into the pan’s contours, then place the pan in the fridge.

Roll out the second disc to 2.5mm thick, flouring as needed. Use the cutter of your choice (I used a 4cm star cutter) to cut out as many shapes as possible, transferring the pieces to a flat tray lined with baking paper. Gather the scraps of dough and press them together, then wrap with cling film and refrigerate for 30 minutes. Roll out the dough and cut additional shapes, laying them on the tray with the other pieces. Place the tray in the fridge to chill.

Make the filling by cutting the pitted plums into bite-sized pieces and place into a bowl with the sugar, salt and lemon juice. Mix well then leave at room temperature for about 30 minutes, stirring occasionally. Preheat the oven to 250 degrees Celsius.

Gently stir the raspberries into the plum mixture. Add the cornstarch and mix thoroughly, then tip the filling into the pie shell, mounding it in the centre.

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Flute the edges of the pie shell then trim off the excess dough. Lay the cut-out shapes over the fruit mixture, leaving gaps so you can see the filling. Brush the beaten egg over the cut-outs and the edges of the pie. If using a pizza stone, lay a sheet of aluminium foil over it and place the pie on top; the foil will catch any juices that drip out of the pie as it bakes, making cleaning up easier. If you’re not using a stone, place the pie onto a foil-lined baking tray and put in the oven.

Bake at 250 degrees for 15 minutes then reduce the heat to 200 degrees. Bake for 10 minutes then turn the pie around in the oven and reduce the temperature to 180 degrees. Bake for an additional 25 minutes, or until juice starts to bubble out of the crust. If the surface of the pie is browning too much, loosely cover it with a sheet of foil.

Cool the pie for at least 30 minutes before slicing.

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1.5kg pitted plums (about 1.8kg whole fruit)
600 grams fresh raspberries
1.4kg granulated sugar, divided
30ml fresh lemon juice

Cut the pitted plums into 1cm chunks, place in a large bowl and stir in 1kg of sugar. Leave at room temperature for about an hour, stirring occasionally. Gently stir in the raspberries then refrigerate for about eight hours.

Tip the fruit mixture into a large, wide pan and stir in the remaining sugar. Bring to a boil over a high flame, then cook, stirring frequently, for five minutes. Turn off the flame and leave for 15 minutes. Repeat the process, boiling for five minutes, then resting for 15.

While the mixture is resting the second time, wash eight or nine 250ml jam jars and their lids. Sterilise the jars by filling them with boiling water and leaving for about a minute, then drain and place upside-down on a drying rack. Place the lids in a bowl, cover with boiling water and leave until needed. Put a plate in the fridge to chill.

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Finish cooking the jam. Heat over a high flame, stirring constantly, until the jam is softly set. Test the consistency by putting a spoonful of the jam onto the cold plate and drawing your finger through it; it’s ready if your finger leaves a track. Ladle the jam into the jars. Drain the lids, shaking off the excess water, and screw them on tightly.

The jars can be stored in the fridge, but to make them shelf-stable, they need to be processed in a boiling water bath. Half fill a deep pot with water and place a dishcloth on the bottom. Put the filled jars onto the cloth and add enough water to cover them by about 1cm (you’ll probably need to do this in batches). Bring to the boil, then lower the heat and simmer for 10 minutes. Remove the jars from the water and leave to cool at room temperature.

Styling: Nellie Ming Lee

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