Plum Pie

Today's recipe is a traditional plate pie, made with plums and raspberries. The pastry is a simple butter shortcrust which, although not having the richness of a sweetened egg pastry, melts in the mouth. I think the secret is to roll as thinly as possible and not o overwork the pastry. Whilst it might not look restaurant standard it tastes divine!
The filling consists of juice soaked plums and raspberries, sharp and sweet at the same time.
Served hot, with rich Jersey cream - wonderful!!!!