My (Nigel Slater) version uses a top crust of shortcake thickness. Intensely crumbly, this solves the riddle of how to get enough crust when using a particularly juice-producing fruit. The pastry crust here is thick but very tender, and will crumble as you serve it. Occasionally cream is called for with a pie, and this is just one of those occasions.
For the pastry: (Enough for 4)
butter, 100g golden caster sugar, 100g an egg, lightly beaten plain flour, 175g baking powder, ½ tsp a little milk for brushing
For the filling:
ripe plums or greengages, 800g-1kg golden caster sugar, 2-3 tbsp ground cinnamon, a knifepoint
Cream the butter and caster 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. Knead the dough for a minute or two until smooth and soft. Wrap in greaseproof or waxed paper and refrigerate for about 20 minutes.
Set the oven at 180C/gas mark 4. Cut the ripe plums or greengages in half and remove their stones.
Cut the fruit into large pieces, toss with the caster sugar and cinnamon and put into a lightly buttered 20–22cm baking dish.
Roll out the pastry on a floured board, then lift carefully on to 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. Some of the juice will probably erupt through it as it cooks anyway. At least I hope so.
Brush the pastry lightly with milk and bake for 40 minutes. The pastry should be pale-biscuit coloured. Dust with caster sugar and serve warm with cream.