Freeform fruit pie
Photo by Tam West
This easy freeform pie uses bought pastry and soft autumn fruits, depending upon what's in your fruit bowl. We used a medley of peaches. Quickly made but definitely good enough for dinner guests.
|1 sheet||Sweet shortcrust pastry|
|5||Peaches, ripe ones, you may need fewer. We used a medley of different types but a mix of other soft fruits would also work well|
|1 Tbsp||Caster sugar|
|1 sprinkle||Spice, such as nutmeg, cinnamon, ground cloves, ginger, optional|
|1||Beaten egg, for eggwash|
|1 handful||Walnuts, chopped|
|1 sprinkle||Sugar, for the top of pie|
- On to a sheet of baking paper, gently roll or press out the sheet of pastry into a rough round shape. Rest pastry in the fridge.
- Into a bowl, slice up a medley of 3-5 fruits. We've used a variety of ripe peaches. Add 1 Tbsp cast2r sugar, 1 Tbsp cornflour, 1 Tbsp balsamic vinegar, ¼ tsp salt and a dash of spice, if you like. Mix to combine.
- Remove pastry from fridge and pile fruit into the centre, leaving a broad edge of pastry. Eggwash the pastry edge then gently 'pleat' it back onto and around the fruit to form a pie, with the centre of the fruit exposed. Eggwash again and sprinkle with chopped walnuts and sugar.
- Bake in a 215C oven for 30 minutes, or until bubbling and golden. Serve with icecream or whipped cream.
More of Warren's autumn fruit and store-bought pastry desserts