This pie came about when I was a chef on a yacht spending the summer cruising the Canadian Maritimes. We had just left St. John’s and I couldn’t figure out why the owners were not eating the plums on the daily fruit platter. I tasted one and realised they were mealy and tasteless. I decided to make a plum pie. Whilst putting it together I figured I could use up some old grapes to fill in the spaces left by the plum halves. The rag top came from wanting some sort of decorative top. Serves 6 or makes 4 individual 4 inch/10cm pies 2 pounds/900g plums (for the single pie cut them up for the individual pies cut in half and stone them) Handful of grapes cut in half (optional) Handful of blueberries to sprinkle (optional) Juice of 1 medium lemon 1/2 cup97g granulated sugar (this will depend on how sweet the fruit is) 1/4 cup/31g All purpose/regular flour Pinch of allspice Pinch of cinnamon 1/2 teaspoon salt One roll of store bought Filo dough 1/4 cup/60ml mel
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