Flaky Crust:

2 1/4 cups (550 ml) Five Roses Cake & Pastry Flour

1 tsp (5 ml) sugar

3/4 tsp (3 ml) salt

1/4 cup (50 ml) cold butter

1/2 cup (125 ml) shortening

1 egg

Ice water

Filling:

1 lb (500 g) red plums, stoned and sliced

3 large apple peeled, and chopped

1 tbsp (15 ml) lemon juice

3/4 cup (175 ml) granulated sugar

3 tbsp (45 ml) Five Roses All Purpose Flour

3/4 tsp (3 ml) cinnamon

1 egg yolk

1 tsp (5 ml) milk

granulated sugar

Crust: In a bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter, then shortening until the size of peas. In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup (125 ml). Stir egg mixture, 1 tbsp (15 ml) at a time, into flour mixture until pastry is moistened and holds together in a ball. Press dough together and flatten into two 5-inch (13 cm) rounds; wrap with plastic wrap and chill for 30 min.

Filling: In a bowl toss fruit with lemon juice. In a small bowl, stir sugar, flour and cinnamon; stir well into fruit. Roll out pastry on lightly floured surface to 1/8-inch (3 mm) thickness, to fit 8-inch (20 cm) pie plate. Trim edge of pastry and brush edge lightly with water. Roll out pastry for top crust, cutting steam vents. Spread plum/apple mixture evenly into bottom crust. Place top crust over cutting about 3/4-inch (1.5 cm) overhang; fold under bottom crust edge, pressing to seal. Finish crust edge as desired. In small bowl mix egg yolk and milk, brush a little over crust and sprinkle with a little sugar. Bake at 425