Plum Pie (adapted from Cooking for Mr Latte)

Ingredients

• 1 1/2 cups plain flour
• 3/4 tsp sea salt
• 1 tsp sugar
• 1/2 cup vegetable oil (I used canola)
• 2 tbsps milk
• 1/2 tsp almond extract
• 3/4 cup sugar
• 2 tbsps flour
• 1/4 tsp salt
• 2 tbsps cold unsalted butter
• 12 whole Ripe plums, pitted and sliced thickly (quarters is about right)

Directions

1. Preheat the oven to about 210* celsius (425* F).
2. Mix together the first 3 ingredients in an 8-inch square baking tin (note, the tin doesn’t need to be pre-greased).
3. In a small bowl, whisk together the oil, milk and almond extract.
4. Pour the liquid into the flour mixture, and gently mix with a fork, making sure not to overwork it. It will come together quite quickly into a moist, but not sticky, dough.
5. Use your fingers to spread the dough out over the tin fairly evenly. It should cover the bottom of the pan and come up the sides (but not all the way up).
6. In another bowl, combine the remaining sugar, flour and salt, and then pinch the butter into the mixture. Keep pinching until it is fully worked through the flour.
7. Arrange your plums on top of the pastry. They should be closely packed together with no big gaps. Sprinkle your butter/flour mixture evenly over the plums. They should be well covered.
8. Bake the pie for 35-45 minutes (mine took about 40), until the top is shiny and bubbling and the crust is light brown.
9. Cool and serve.