Plum Pie with Whipped Cream

For the shortcrust, cut the butter into pieces. Combine the flour, butter, egg yolk, 2 tablespoons of cold water, salt and powdered sugar quickly into a smooth dough. Cover with plastic wrap and refrigerate for 2 hours.

For the filling, rinse and pit the plums. Preheat the oven to 200°C (gas mark 3-4) (approximately 400°F).

Roll out the dough slightly larger than the baking dish. Place the dough in the baking dish and shape the crust. Pierce the dough several times with a fork. Sprinkle semolina over the dough and top with the plums. Sprinkle powdered sugar. Bake for 30 minutes.

For the whipped cream, whip together the cream, vanilla sugar and plum brandy. Slice the pie and dollop the whipped cream over the slice before serving.