Plum pie

Combine 375 grams of flour with one and a half teaspoons of kosher salt.

Add 275 grams of cold butter and rub it into pieces a little larger than a blueberry between the fingertips.

Add a quarter cup of ice water, then roughly tablespoon splashes at a time until the dough just holds together.

Turn out and knead gently until the flour is hydrated.

Divide in two, pat into pucks, wrap and refrigerate at least an hour or up to three days.

Split and pit 1.4 kilograms of plums and cut each half into three or four slices.

Over medium low heat add the plums, 145 grams of light brown sugar, the juice of one small orange and a pinch of kosher salt.

Bring to a simmer and hold over low heat 10 to 12 minutes until the plums are soft.

Whisk a quarter cup of cornstarch with six tablespoons of water into a slurry, pour over the plums and stir immediately.

Cook another one to three minutes until very thick, taste, add two tablespoons of sugar and cool completely, at least two hours.

Flour the worktop, press and roll the larger piece to an even one sixth of an inch, about half a centimetre.

Drape it over the pie plate, lifting and dropping it into the corners rather than stretching; wrap and refrigerate at least an hour.

Roll the top crust slightly thicker and wide enough to cover; pre-cut an X-shaped vent in the centre.

Fill the bottom crust with the cooled filling, lay the lid over with the vent centred, brush the flour from the adjoining surfaces and pinch the rim shut.

Trim the excess to the edge of the plate, smear the perimeter closed and crimp.

Toss the scraps in butter and cinnamon sugar and bake them separately.

Chill 20 minutes, then brush all over with one egg yolk whisked with a tablespoon of heavy cream.

Set the pie on a large rimmed baking sheet and insert a cinnamon stick through the vent as a chimney.

Bake on a preheated pizza stone at 400F for 45 to 55 minutes, rotating occasionally, until deeply golden brown.

Cool completely, at least four hours on the tray.