Plum Pie with Custard

Instructions

1. Heat oven to 200C/180C fan/gas 6. Tip the plums into a large bowl, sprinkle over the golden caster sugar and cornflour, and toss everything together.
2. Roll out two-thirds of the pastry and use it to line a 23cm pie tin. Spoon in the plum mixture, packing the fruit down and avoiding too much liquid. Roll out the remaining pastry, drape it over the fruit, and crimp the edges to seal.
3. Brush the top of the pie with beaten egg, sprinkle with demerara sugar, and cut a few slits to allow steam to escape. Bake for 40-45 mins until golden and crisp.
4. Leave to cool for 10 mins, then serve with cream or custard.