Method
First, make the pastry. Pulse the flour, butter, salt and sugar in a food processor to the consistency of breadcrumbs. With the motor running, steadily add the water, stopping as soon as the dough comes together. Remove the dough, knead it a couple of times, then wrap it in parchment and chill it in the fridge for at least 30 minutes.
While the pastry is in the fridge, make the filling. Halve the damsons or plums and remove the stones. If they are stubborn, use the tip of the knife to tease them out. Place the fruit in a bowl with the apple, lemon juice and zest, sugar and crushed cloves. Tumble everything together.
Arrange the seasoned fruit in a pie dish, ovenproof bowl or baking tray and pour over any juices from the bowl. Set aside.
Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
When it’s chilled, roll out the pastry on a lightly floured surface to a size that will cover the top of the dish. Lift the pastry onto the dish and trim the edges. If you like, cut the trimmings into some pretty shapes, such as leaves, and lightly press these onto the dough. To finish, brush the pie with a little milk, then sprinkle the top with the granulated sugar.
Make a small slit in the centre of the pie for the steam to escape, then bake for 50 minutes to 1 hour, or until the pastry is crisp and golden. Allow the pie to cool for 10–15 minutes before serving with cream, clotted cream or ice cream.
